Measure and prep all ingredients.
Boil three cups of water in a small pot over high heat.
Once the water reaches a boil, add in the tapioca pearls. Stir continuously until the pearls change from white to clear and the water is viscous. Set aside.
In another small pot, heat two cups of water and steep butterfly pea flowers for about 5 minutes. Strain the pea flowers and reserve the water in a bowl.
In the bowl with the reserved pea flower water, stir in the sugar along with the lemon juice. Once cool, add in the tapioca pearls and lemon zest.
Spoon the mixture into the popsicle mold.
Once they are nearly full, add three blueberries to each popsicle. Top with any of the remaining mixture. Freeze for about 2 hours or more.
To easily remove the popsicles from the mold, rinse the mold under warm water for a few seconds then slide out the popsicles. Enjoy!