Sort, wash and drain blueberries or defrost frozen blueberries. Mix blueberries and blueberry jam. Coarsely chop the meringue tuffs.
Whip the cream until stiff. Wash lemon hot, grate dry and grate peel thinly. Halve lemon, squeeze juice. Mix quark, sugar, lemon juice and peel. Fold in cream.
Alternately layer blueberries, quark and meringue in 2 layers in a high bowl. Finish with approx. 4 tbsp. blueberries and meringue crumbs.