Begin by lining an 8x8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.

In a medium saucepan, combine high-quality white chocolate, sweetened condensed milk, and unsalted butter. Heat over low heat, stirring continuously for about 5-7 minutes until melted and smooth.

Remove from heat and gently fold in fresh blueberries.

Pour the creamy fudge mixture into the prepared pan, spreading it evenly and tapping gently to release air bubbles. Refrigerate for at least 2 hours until firm.

Once set, use a hot, dry knife to cut the fudge into squares. Serve chilled or at room temperature.