Instructions: In large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1 1/2 cups of the blueberries and yogurt until smooth.

Cut cake in 14 (1/2-inch) slices. Cut each slice into 3x1-inch rectangles.

Arrange rectangles upright around edge of an 8-inch spring-form pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours. Serve with blueberry honey sauce, if desired.

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