Roast the chopped almonds in a coated pan without fat, remove and set aside. Spread 4 ovenproof casserole molds (portion molds) with butter and sprinkle with coconut blossom sugar. Sort the blueberries, wash and drain on a sieve.

Preheat the oven to 200 degrees (convection: 180 degrees). Wash, quarter and core the apples and cut into thin wedges. Drizzle with lemon juice and line the prepared molds with it.

Mix the butter with sugar and lemon zest until creamy. Separate the eggs and gradually stir the yolks into the butter mixture. Also stir in the quark with the chopped almonds and semolina.

Beat the egg whites with 1 tbsp lemon juice until stiff and fold into the quark mixture. Pour the mixture into the prepared molds and place the blueberries on top. Sprinkle with flaked almonds and bake in the preheated oven for about 25 minutes until golden brown. Remove and serve while warm, sprinkled with powdered sugar.