In a glass bowl, pour the boiling water over the dried blueberries and bay leaves and allow to sit for 5 minutes. Discard the bay leaves and drain the blueberries.

In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese, blueberries, feta cheese, onion, basil, thyme and salt. Mix on low until well combined, then beat on medium for about one minute.

Form cheese mixture into a ball shape and wrap tightly in plastic wrap. Allow to chill in the refrigerator for at least 2 hours. Can be made 1 day in advance.

Before serving, roll the cheeseball in the toasted pecans until it is evenly coated. Serve with crackers.