1. Combine first 3 ingredients in a blender, and process until smooth. Pour mixture evenly into 6 (3-ounce) ice pop molds, leaving about 1 to 2 tablespoons purée in blender.
2. Add blueberries to blender with reserved purée. Process until well blended; pour over pineapple mixture in ice pop molds. Insert wooden sticks, and cover if necessary to hold wooden sticks upright. Freeze 4 hours or until firm.