Add raspberries and honey into a blender and blend until smooth.
Alternate pouring cream and raspberry mixture into popsicle molds until you have about an inch left at the top.
Place mold in the freezer for about 30 minutes or until the top is just starting to freeze.
Chop blueberries into small chunks and toss them in a tablespoon of honey until evenly coated.
Spoon blueberries on the top of the creamsicles and push down slightly until blueberries have sunk into the cream just a little.
Place back into the freezer for at least 5 hours or overnight.
When removing from mold, run under warm water until you can carefully wiggle the creamsicle out.