Blueberry Eclair Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8 - 10
 
Creamy pudding layer with blueberries and topped with whipped cream on a buttery crust..
Ingredients
  • Crust:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Pudding
  • 1 small packet instant vanilla pudding (can be sugar free)
  • 2 cups milk
  • 1 8 oz. package cream cheese
  • 1 teaspoon vanilla
  • Whipped Topping
  • small carton whipped cream (or use Cool Whip)
  • 1 teaspoon vanilla
  • 1/4 cup confectionary sugar
  • 1 pint frozen blueberries
Instructions
  1. Crust
  2. Melt the butter in the water. Add the flour and salt and stir until mixed in over the heat. Remove from heat and let cool for at least 15 minutes before adding the eggs one a time. Spread the mixture into a 9 x 13 pan that has been sprayed with cooking spray. Bake in a 350 degree oven for 25 - 30 minutes until it is puffy and lightly browned. It will raise and fall when it comes out of the oven, don't panic. Cool before adding pudding mixture.
  3. Mix the pudding with the cream cheese. Add half of the milk and blend it until no lumps remain. Add remaining milk and vanilla and beat until combined. Pour into cooled crust. Refrigerate.
  4. Scatter the blueberries on the pudding when it has set. Tap them down a little to make good contact.
  5. Whip cream until soft peaks form and add vanilla and confectionary sugar. Beat a little longer. Put on top of blueberries and pudding. Don't worry if the berries show thru.
  6. That's My Home - Mary Ellen
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/06/03/blueberry-eclair-cake/