Squeeze the lemon. Mix juice with quark and sour cream until smooth. Season to taste with vanillin sugar and 2-3 tablespoons of sugar
Select the blueberries, wash and drain well. Puree almost half of the blueberries and possibly pass through a fine sieve. Mix the fruit puree and 2 tbsp. sugar
Stir the rest of the blueberries, except for a few for sprinkling, into the quark. Pour into 4 dessert bowls. Drizzle the fruit puree over them, if necessary use a fork to draw streaks under the quark. Sprinkle with remaining blueberries. Serve with tender butter waffles
From July to September the local large cultivated blueberries are harvested. They are cheaper than the aromatic forest blueberries, which are ripe from the beginning of August. Always keep blueberries dry and cool, consume them quickly. The vanilla quark can also be combined well with other fruits (fresh or frozen) and with compote