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Sift flour into a bowl, make a well, add yeast, a little sugar, and some milk. Let sit 5–10 min until foamy. Add remaining milk, sugar, salt, and half the egg, then knead. Finally, knead in butter until smooth (8–10 min). Cover and let rise 1 h until doubled.
For the custard, whisk milk, sugar, cornstarch, yolks, and vanilla in a saucepan. Bring to a boil, stirring, until thickened. Remove from heat, cover with plastic wrap, let cool, and fill into a piping bag.
Divide dough into 8 balls, roll each into a rectangle. Pipe a custard line along the long side, add 4–5 blueberries. Fold and seal edge. Cut 5–6 slits into the other side, roll up, and shape into a ring, pressing ends together.
Place rings on a tray, cover, and let rest 15–20 min. Brush with egg yolk and bake at 180 °C / 350 °F (top/bottom heat) for 20–25 min until golden. Cool on a rack and dust with powdered sugar.