In a saucepan, combine 1 ¼ cups champagne, lemon juice and sugar. Sprinkle gelatin over top and let soften for about 2 minutes. Heat mixture over low heat, stirring until gelatin has completely dissolved, about 3 minutes. Remove from heat and stir in ¼ cup champagne and vodka.
2
Lightly coat loaf pan or mini muffin pan with cooking spray. Pour mixture into pan and add blueberries if desired. Chill for 1 to 2 hours or until firm.
3
Dip bottom of pan into hot water for about 5 seconds. Run a knife or toothpick around the edge of the gelatin to loosen, then pop out of pan onto parchment paper-lined surface. If using loaf pan, cut into squares. Garnish with sprinkles and serve cold.
