6 whole blueberries
2 tablespoons butter
2 tablespoons Worcestershire sauce
3 (1 ounce) squares bread, cut into cubes
Place blueberries in a medium bowl. Mix butter, Worcestershire sauce and bread cubes in medium bowl. Chill in refrigerator. Remove blueberries from refrigerator.
In a large bowl, mix blueberry mixture, butter mixture, bread cubes and eggs. Shape into about 8 loose pancakes. Place on plates. Cover with fruit and sprinkle topping with blueberry mixture. Refrigerate at least 4 hours, or until set. Cover and hang in refrigerator until ready to serve.