In a food processor or blender, combine yogurt, blueberries, syrup, and vanilla, and pulse until the blueberries are partially ground up.
Put the mixture in an ice cream mixer and mix until fluffy. Alternatively, you can place the mixture in a bowl and freeze, stirring every 30 minutes for the first 2 hours to maintain a fluffy texture. Freeze for at least 4 hours, until the frozen yogurt is fairly firm.
Remove the Berry Blast Bars from the refrigerator, remove packaging and carefully slice in half lengthwise. Place a few tablespoons of yogurt on the bar, spreading it evenly.
Wrap in wax paper and clamp shut to maintain shape. Freeze for 2 hours (or until firm). Enjoy!
Landen McBride is a freelance writer from Austin, TX. You can find her most frequently at Measure and Whisk, a cooking blog that focuses on creating real food, with the occasional post about minimalist living. She enjoys reading, baking, and having adventures out of doors with her husband and toddler.