Wash the blueberries, sort them and let them drip off on kitchen paper. Squeeze lemon. Mix quark, mascarpone, sugar, lemon juice and vanillin sugar until smooth. Stir in the eggs one by one, then stir in the pudding powder at the end. Pour the mixture into the greased and floured fat pan of the oven (32 x 39 cm) and smooth it down.
Spread blueberries on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. About 10 minutes before the end of the baking time, sprinkle the cake with flaked almonds. Let the cake cool down for about 15 minutes with the oven door open. Take out and let it cool down
1 hour waiting time