Mix flour, 75 g sugar, salt, nutmeg and baking powder in a bowl. Add butter in flakes and 150 g cream. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough.
Cover and chill for about 15 minutes. Then leave to rest at room temperature for approx. 30 minutes.
For the compote, wash and sort 300 g blueberries. Put them in a pot with 2 tablespoons of sugar, lemon juice and 3 tablespoons of water. Heat and bring to the boil. Stir starch with a little water until smooth. Bind the compote with it.
Let it cool down.
Wash 150 g blueberries, sort and drain well. Quickly knead into the dough with floured hands. Knead on a floured work surface to form a rectangle (approx. 21
Place on a tray lined with baking paper. Using a pizza wheel, cut about 12 rectangles into the dough to about 3/4 but do not cut through. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) Bake for 40-45 minutes.
Remove from the oven and let it cool down a little. Whip 200 g cream until stiff, mix lightly with compote. Dust the biscuits with icing sugar if necessary. Serve lukewarm with cream blueberry compote.