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Cut softened butter and softened cream cheese into small chunks. Place the cream cheese and butter into a mixing bowl.
If using fresh blueberries, wash the berries and remove any stems. Place the cleaned blueberries into a bowl and mash using a fork. If using frozen blueberries, thaw slightly and mash using a fork.
Add the powdered erythritol (Swerve) and lemon extract to the mashed blueberries, and mix well.
Add the blueberry mixture to the bowl with softened butter and cream cheese. Mix until well combined.
Spoon the mixture into candy molds or small muffin silicon molds. Alternatively, use a small ice cream scoop onto a parchment lined pan. If the mixture is too thin for scooping, chill in the refrigerator for 20-30 minutes before scooping.
Place fat bombs in the freezer for at least 2 hours or until set.
Remove from molds and keep stored in the freezer.