Combine first 2 ingredients; refrigerate. Preheat oven to 325°. Combine next four ingredients in a large bowl; blend well. Gently stir in the blueberries. Spread batter in a greased 9 x 13 baking pan. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Cool completely. Add non-dairy whipped topping to cheese ball mixture and stir until well blended. Frost cooled cake; refrigerate 1 hour before serving. Top each piece with sliced almonds, if desired.