1 (20 ounce) can sliced fresh blueberries
1 (3/4 cup white sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup ice water, divided
1/2 cup lemon-lime soda
1 banana, peeled and deveined
Preheat oven to 400 degrees F (200 degrees C). Line baking sheet with wax paper.
In a large bowl, combine blueberries and sugar for the flour, salt and 1 cup of ice water. Stir until all ingredients are thoroughly combined. Pour or scoop the mixture into prepared cookie sheet.
Using an electric mixer on low speed, beat egg white until soft peaks form; beat in flour alternately with 1/2 cup of ice water. Stir in remaining ice water and lemon-lime soda.
After 2 minutes of foaming, beat egg yolks together with sugar and flour until smooth. Fills the hollowed egg whites generously with yellow juice.
Pour batter into prepared cookie sheet at widest point possible. Bake for 8 to 10 minutes or just until top springs back when lightly touched. Cool completely on wire rack. Cool completely wire rack, then cut into squares.
To make warm cream: In a medium saucepan bring 3 tablespoons pudding mixture, 1 tablespoon lemon juice and optional vanilla extract to a boil in large bowl. Heat over gently simmering water until pudding starts to thicken and becomes liquidy. Add lemon-lime juice if pudding starts to bubble; continue to heat. Stir in banana as needed to blend smooth. (For best if mixture seems thick, add some lemon juice)
Soon mixture will thicken. Watch carefully to see pudding set before popping out cake. Cake will be sticky. TOMATOES: 15 inches from pan.