3 tablespoons butter, softened
1 medium blueberry
1 cup boiling water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 teaspoon baking soda
12 vanilla wafers
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in medium saucepan over medium heat. Stir in blueberries and boil quickly. Remove blueberries and rinse under cold water until cool (do not boil). Stir lemon juice and vanilla into blueberry mixture. Pour mixture into 8-inch square baking pan. Bake in preheated oven for 25 to 30 minutes, or until blueberries are tender. Cool completely.
To make the blueberry icing, whip cream until stiff; add lemon brandy and sugar until well blended. Mix flour and baking soda into blueberry mixture until smooth. Spread over blueberry mixture. Chill in refrigerator.
To make the blueberry cream filling: In large bowl, beat cream until stiff. Stir in lemon brandy and sugar until well blended. Fold in flour mixture, whipping cream, lemon brandy, blueberry glaze, lemon juice and vanilla mixture. Pour filling over blueberry crust. Chill in refrigerator. Filling may be served warm. Garnish with blueberry sprigs.