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1
Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
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2
In a large mixing bowl, combine the cake mix and pudding mix.
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3
Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds.
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4
Scrape down the side of the bowl.
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5
Beat on medium for 2 minutes more.
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6
Fold in the drained blueberries.
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7
Divide the batter evenly between the prepared pans.
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8
Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean.
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9
Cool in pans on a wire rack for 10 minutes; remove from pans.
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10
Cool completely on wire rack.
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11
In a medium bowl, combine the vanilla frosting and melted white baking chips.
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12
Set aside 1 1/2 cups white frosting.
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13
To assemble, place one cake layer on a serving plate.
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14
Spread with 1/2 cup white frosting, then top with second cake layer.
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15
Frost the side and the top of the cake with the remaining white frosting.
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16
In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.
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17
To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture.
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18
Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake.
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19
Cover the cake top with additional stripes, spaced 1/4 inch apart.
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20
Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart.
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21
Pipe a border around top edge of the cake.
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22
Garnish the cake with fresh blueberries.
