1small pkg. Cheesecake or Vanilla Instant Pudding Mix
2cupsBlueberriesfrozen or fresh
Dash of Cinnamon
Dash of Salt
Mix up and bake the cake according to directions on package. Poke holes in the cake with the handle of a wooden spoon while the cake is still warm. Let the cake cool.
Put blueberries and water into a sauce pan and heat over medium heat until berries are thawed and mixture starts to boil.
Mix together the sugar, cornstarch, cinnamon, and salt. Add the sugar mixture to the blueberries. Cook and stir until the sauce thickens and no longer milky looking. Remove from heat and add the lemon juice. Let the sauce cool.
Mix pudding according to directions and pour over cake. Make sure all the holes get filled with the pudding. Let pudding set slightly.
Pour blueberry topping over cake. You can place it in the refrigerator so the topping will set up completely. Remove from refrigerator 20-30 minutes before serving.
(I am sure you could use the large package of pudding for a more creamy topping and it will be delicious)