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Puree 1 ½ cups of the blueberries in a mini food processor or in a blender. Pour the puree through a fine-mesh strainer into a medium bowl, pushing it through with a flexible spatula and scraping it into the bowl as it accumulates on the underside of the strainer. Discard the remaining solids.
Stir the honey and lemon zest into the strained puree, then stir in the yogurt until well incorporated.
Chill a mixing bowl. Pour in the heavy cream; beat (by hand or with an electric mixer) to form soft peaks.
Gently fold the whipped cream into the blueberry mixture, then cover and refrigerate for at least 1 hour and up to 4 hours.
To serve, spoon the mixture into stemmed glasses and top with the remaining blueberries.