For the curd strudel, mix the blueberries well with the breadcrumbs, sugar, starch and lemon juice and let thaw.
It takes about 20 minutes at room temperature. Then stir again butter with sugar, vanilla sugar, lemon juice peel, curd and 2/3 of the beaten egg until fluffy.
Roll out the puff pastry on the baking paper on the cake tray, first spread the curd in the middle and then spread the blueberry mixture on top.
Brush the edges with the beaten egg and overlap. Brush the surface with water.
Bake at 220 °C in a preheated oven until light brown. Approx. 25-30 minutes. Can also be served lukewarm as a dessert with 1 scoop of vanilla ice cream.
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