In a medium bowl, combine almond milk, yogurt, chia seeds, and lemon extract. Cover and place in the fridge overnight or for at least 3 hours, to let chia seeds gel.
Put blueberries, honey, and lemon zest in a small saucepan and bring to a gentle simmer over medium heat. In a small bowl, combine lemon juice and cornstarch and mix until smooth. Add mixture to blueberries and cook for about 5 minutes, until thickened. (Try to keep blueberries full and intact.)
Remove chia seed mixture from the fridge and give it a good stir. Divide between two mason jars, top each with a half of the blueberries. Leftover portion will keep for up to a week in the refrigerator.