In a food processor, grind Lemon Cream biscuits to crumbs. (Or place in a bag and crush until fine.) Set aside in a medium-sized bowl. Melt white chocolate with butter on half-power in a large measuring cup or microwave-safe bowl for about 1 minute (time will vary by microwave; err on the side of less time as white chocolate scorches easily). Stir to begin melting chocolate. Add cream cheese and microwave again for 60 seconds (again, adjust time for your microwave). Stir with a whisk to blend until smooth. Add lemon zest and stir. Add dried blueberries and stir to distribute. Chill in freezer 10 minutes – or until cool enough to roll into balls. Roll 2 teaspoons of mixture into round balls, then roll in lemon cream crumbs. Set in paper candy cups. Refrigerate to set fully.