Blueberry Lattice Cake | Seasoned Cooking

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