Soften gelatin in 1/4 cup apricot nectar.
Heat remaining nectar to boiling; add gelatin and stir until dissolved.
Stir in lemon juice and salt.
Chill until slightly thickened.
Beat cheese until light; blend in sour cream.
Add gelatin mixture gradually, beating until smooth.
Chill until slightly thicker.
Mix in blueberries.
Turn into a 3 cup mold or 6 individual molds.
Chill until firm.
Unmold and serve on crisp salad greens.