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This mile high stunning cake was photographed not on the day I made it but on the second day. It not only traveled well it stayed almost close to perfect! On day one the blueberries did not bleed into the pristine white frosting! My daughter & her family could not all get together the night I made the cake but held it until the next day, & I was pleased at how beautiful it still looked! 
1 Box Angel Food Cake Mix made as directed on package.
Blueberry Filling:
2 Pints Blueberries, washed
1 Cup Sugar
3 heaping TBS Cornstarch
1 Cup Water
Dash of Salt
Mix Sugar, Salt, & Cornstarch in a deep saucepan. Add water & bring to a boil stirring the entire time. As soon as this starts to thicken dump in blueberries & cook & gently stir until bubbling & nicely thickened. Remove from heat & chill. YOU COULD CHEAT & USE CANNED BLUEBERRY PIE FILLING, but I use fresh berries! Next make frosting!
Frosting:
1 Cup Sugar
1/3 Cup Water
1/4 TSP Cream of Tartar
Dash of Salt
2 Unbeaten Egg Whites
Stir sugar, salt & cream of tartar together in a saucepan. Add water & bring to a rolling boil. Slowly beat the hot syrup into the egg whites, use a deep mixing bowl for this. As you slowly beat in the syrup beat on low & beat for 1 minute. Now beat on high for 7 minutes. You will get high glossy peaks. Beat in 1 TSP Vanilla. Now assemble the cake!
Place the Angel Food Cake on a nice platter. Put a dollop of the frosting down in the center well. Now put the thickened blueberries down the well and out onto the top of the cake about 2 inches wide. Now cover the rest of the cake with the frosting saving a nice dollop to swirl on the top the center of the cake! Refrigerate until ready to serve! BEAUTIFUL & DELICIOUS!
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