|Butter||1⁄2 Cup (8 tbs)|
|Confectionery sugar||1 1⁄2 Cup (24 tbs)|
|Canned blueberries||40 Ounce (2 Cans Of 1 Pound And 4 Ounce Each, 5 Cups)|
|Heavy cream||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.