Place 1 blueberry in each compartment of iceball tray. Mix 1 qt. water with few drops of food coloring. Fill tray; freeze.
Combine lemon juice, sugar, and orange and raspberry liqueurs in a nonreactive pitcher; stir until sugar is dissolved. Chill, covered, for 1 hour.
Pour lemon juice mixture into punch bowl. Add Champagne and stir to combine. Add lemon slices and frozen blueberry eyeballs to bowl. Serve in stemmed glasses.