2/3 c. cake flour
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 c. sugar
1 tsp. vanilla extract
2 tbsp. melted butter
1/2 c. confectioners' sugar
1 c. mashed blueberries
1 (3 oz.) pkg. apricot gelatin
1 c. water, boiling
12 oz. whipped topping
1/4 c. whole blueberries
Mint leaves

Preheat oven to 400 degrees. Line greased 10 x 15 inch cake pan with greased waxed paper. Combine first 3 ingredients, then set aside. Beat eggs in mixer bowl until light. Add sugar gradually, beating until very light and thick. Fold in flour mixture 1/4 at a time. Blend in vanilla and butter. Pour into prepared pan. Bake for 13 minutes. Invert onto towel. Sprinkle with confectioners' sugar. Peel off waxed paper and trim edges. Roll cake and towel as for jelly roll from narrow end. Cool on wire rack for 30 minutes. Combine mashed blueberries, apricot gelatin, and water until dissolved, stirring constantly. Chill until slightly thickened. Fold in 2 cups whipped topping. Unroll cake and remove towel. Spread blueberry mixture over cake; reroll. Place seam side down on serving plate. Frost with remaining whipped topping. Chill until serving time. Garnish with additional whipped topping, blueberries, and mint leaves. Yield: 6 servings.