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Line a large baking sheet with parchment paper. Place ⅓ cup freeze-dried blueberries in a zip-top plastic bag. Using a rolling pin, crush the berries into a very fine powder. Transfer the powder to a medium bowl; stir in 1 cup yogurt, 2 tablespoons vanilla, 2 teaspoons lemon zest, ¼ teaspoon cardamom (or cinnamon) and ⅛ teaspoon salt until smooth. Add 2 cups blueberries; stir to coat.
Using a fork, remove 1 blueberry from the yogurt, tapping excess yogurt off; use a wooden pick to push the blueberry off the fork onto the prepared baking sheet. Repeat with the remaining blueberries, leaving space between them. Place the baking sheet, uncovered, in the freezer until the bites are frozen, at least 2 hours and up to 24 hours. Remove from the freezer 5 minutes before serving. Recipe developed by Marianne Williams