Prepare the Blueberry Compote: In a medium saucepan, combine 2 cups of blueberries, 2 tablespoons of honey or maple syrup, and the juice of half a lemon over medium heat. Stir continuously, allowing the mixture to come to a gentle simmer. Cook for about 10 minutes, or until the blueberries burst and the sauce thickens.

Mix Yogurt: In a mixing bowl, combine 2 cups of plain Greek yogurt with 1 teaspoon of vanilla extract. Taste and incorporate more honey or maple syrup as desired. Blend until smooth and creamy.

Swirl Together: Spoon dollops of the blueberry compote into the yogurt mixture. Gently swirl the compote through the yogurt using a toothpick to create marbled patterns.

Freeze: Spoon the mixture into small mounds on a lined baking sheet. Place in the freezer for 2-3 hours, or until solid.

Serve: Once frozen, let them sit at room temperature for 2-3 minutes before serving.