Knead the flour with butter (in pieces) and salt. When the crumbs are even, gradually add the water and knead into the shortcrust pastry. In the refrigerator for at least 15-30 minutes. You can prepare the dough the day before.
Divide into 2/3 and 1/3. Unwrap it so that the 2/3 line the springform pan and there is still an edge (works well if you roll it out between two sheets of plastic). Place in the greased springform pan, leaving a 3-4 cm edge up.
Mix the sugar, cinnamon and flour. Place half of it on the rolled-out dough, sprinkle frozen or fresh blueberries on top and then top the other half of the mixture on top. Put the butter in flakes over it. Drizzle with lemon juice.
Put the flared lid on top. Press together well with the protruding edge and close. Pierce holes with a fork. Whisk the egg yolks and brush the lid with it. 30 minutes in the oven preheated to 200 ° C.
Tastes fantastic with whipped cream as a fancy dessert or with coffee.
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