Put the biscuits in a freezer bag and crumble them with a rolling pin. Melt the butter and mix with the biscuit crumbs. Line the bottom of a springform pan with baking paper, add the crumbles and press evenly on, chill for about 30 minutes.
Soak the gelatine in cold water. If necessary, read the blueberries, rinse them carefully, put a handful aside. Puree half of the other berries with sugar. Mix the quark with lemon juice and blueberry puree. Dissolve the gelatin over low heat and stir into the quark mass. Whip the cream until stiff. As soon as the quark mixture begins to gel, fold in the cream and the remaining blueberries. Pour the mixture on the sponge cake base, smooth it out and refrigerate the cake for at least 6 hours.
Decorate with the remaining blueberries and possibly lemon balm.
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