40 Ounce (2 Cans Of 1 Pound And 4 Ounce Each, 5 Cups)
1 Cup (16 tbs), whipped and sweetened
Cream butter; gradually beat in sugar.
Add egg yolks, one at a time, beating well after each addition.
Carefully spread over crumbs.
Pour blueberries into a sieve over a bowl and let drain for several hours.
Just before serving, spread over butter mixture.
Top with sweetened whipped cream.