1 pkg. white cake mix
1 env. unflavored gelatin
3/4 c. water
2 c. fresh blueberries
1/3 c. sugar
1 pt. heavy cream
1/4 c. confectioners' sugar
2 tsp. vanilla

Prepare and bake cake according to package directions in 2 greased and floured 9 inch pans. Remove cake from pans and cool.

In medium saucepan, combine gelatin and water. Add 1 cup of the blueberries and sugar. Mix. Cook, stirring constantly, 10 minutes or until berries are tender and gelatin is dissolved.

In a medium bowl, drain mixture, reserving berries. Let mixture cool 20 minutes.

While cake layers are still warm punch rows of holes across the top of each layer (do not punch all the way through). Spoon gelatin mixture over cake. Set aside 15 minutes; then chill layers.

In large bowl, beat together cream, confectioners' sugar and vanilla until stiff peaks form.