Mix the powdered sugar, half of the blueberries and the juice of one lemon in a saucepan. Boil everything together for 5 min, then blend very finely with a hand blender and cool. Fold in the remaining blueberries.
Crumble the yeast into a suitable bowl, add the sugar, a little lukewarm milk and a little flour, stir and leave covered for 10 minutes. Add salt, lemon zest, egg yolks, remaining flour and remaining milk and mix until smooth. Cover and let rise for another 20 minutes.
Heat oil in a large frying pan. Drop small pancakes by tablespoonfuls into the frying pan. Toast pancakes over medium heat until golden brown on both sides and drain on paper towels. Cover the pancakes and keep them warm in the oven. Whip the cream with the vanilla pulp until stiff.
Arrange the warm pancakes on serving plates and dust with powdered sugar. Serve with blueberry compote, whipped cream and lemon balm leaves.
Enjoy this fine cake!
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