Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease 5-6 ovenproof cups (e.g. made of enamel; approx. 8 cm Ø, 7.5 cm high; or see tip below) and dust with flour.
Sort the blueberries, wash and drain well (thaw the berries if necessary). Grate the marzipan. Mix 150 g soft butter, 125 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer for about 4 minutes until creamy.
Stir in the eggs one by one. Mix 250 g flour and baking powder. Stir briefly with cream. Fold in 300 g berries.
Spread the dough into the cups. Bake in a hot oven for about 30 minutes. Take out and let cool down.
Mash the rest of the berries with 2 tablespoons of sugar and add as a sauce.