1 (14 1/2 oz.) pkg. angel food cake mix
2 c. fresh blueberries, rinsed and drained
2 tbsp. confectioners' sugar
1 env. unflavored gelatin
3/4 c. water
1/3 c. sugar
2 c. heavy cream

Prepare and bake angel food cake mix according to package directions. In saucepan, combine gelatin and water. Stir in 1 cup of the blueberries and sugar. Cook while stirring until blueberries are tender and gelatin is dissolved, about 10 minutes. Strain and cool liquid for 20 minutes, setting berries aside.

While cake is slightly warm, cut into 2 layers and using a fork, punch fairly large holes in even rows across top of the layers, spoon strained gelatin over layers allowing it to be absorbed into the holes. Chill layers.

Whip cream with confectioners' sugar. Set aside 2/3 of cream for frosting. Fold reserved cooked berries and remaining cup of uncooked berries with remaining cream. Spread mixture between cake layers. Then spread reserved cream over sides and top of cake. Chill until ready to serve. Garnish with additional blueberries. 12 servings.