In a 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 the yogurt until smooth.  Cut cake in 14 (1/2-inch) slices. Cut each slice into 3 x1-inch rectangles.  Arrange rectangles upright around edge of an 8-inch springform 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.

Yield: 8 portions