For the blueberry dumplings, mix well flour with egg, sugar, salt and milk and fold in the blueberries. Fry small cakes (1 tablespoon of batter at a time) in a non-stick pan.
Sprinkle with sugar and serve with vanilla yogurt.
Preparation Tip:
In summer, when the blueberries are freshly picked, they naturally do not leave as much juice and are therefore lighter. But this in no way makes the blueberry curls better.