Beat the egg whites until stiff. Pour boiling milk over the rolls and leave them covered. After 20 minutes, stir to a smooth paste. Mix the butter with the sugar until foamy, add the egg yolks, the grated lemon zest and the juice to the porridge and mix everything well. Fold in the washed and selected blueberries and fold in the egg whites.
Put in a greased baking dish, sprinkle with the chopped almonds and bake in a preheated oven at 160 degrees for 30 minutes. Sprinkle with powdered sugar before serving.
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