Let the blueberries thaw. In the meantime, stir the fat and sugar with the whisk of the hand mixer until creamy. Gradually stir in eggs and milk. Mix flour and baking powder and stir into the fat egg mass.
Cut the dough in thirds. Finely puree the berries with the chopping stick and stir into one part. Stir 25 g nut nougat cream into the second part. Leave the remaining dough pure.
Grease a tray with 6 ring cake troughs (approx. 200 ml each) and sprinkle with breadcrumbs. Distribute the dough alternately in patches into the moulds, smooth out and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 20 minutes. Remove from the oven, let it cool in the pan for about 10 minutes, then turn out onto a cake rack and let it cool down.
In the meantime, heat the cream in a small pot. Dissolve 50 g nut nougat cream in it while stirring. Pour into a bowl and chill. Serve the cakes with nut nougat sauce.