Combine gelatin, sugar and water, add blueberries and cook at a boil for 10 minutes. Cook and freeze until mushy. Beat until smooth and fold in cream. Freeze covered in a 1-1/2 quart bowl until hard. When ready to serve the baked Alaska, beat egg whites until stiff. Beat in sugar, 1 tablespoon t a time until stiff and glossy. Unmold sherbet on top of cake layer which has been placed on a cookie sheet. Spread cake and sherbet with meringue, peaking meringue. Bake in preheated hot oven (425°F) for 5 to 8 minutes or until meringue is lightly browned. Remove from oven and cut into wedges. Yield: 1 to 1-1/2 quarts.