1 cup white sugar
2 ounces all-purpose flour
2 1/2 cups bourbon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
3 eggs
2 cups blueberries
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, warmed
1/3 cup butter
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large mixing bowl, cream together sugar and flour until smooth. Beat in bourbon and baking soda; stir to liquid. Gradually beat in butter. Beat in eggs. Stir blueberries and cream cheese into creamed mixture. Pour batter into prepared pans.
Bake in preheated oven for 60 minutes, or until an inserted toothpick inserted within cake comes out clean. Cool completely, and frost with blueberry topping. Cool completely, and frost with whipped topping. Roll cake into a rectangle; store chilled.
In a large bowl, cream together cream cheese and evaporated milk. Beat cream cheese mixture into blueberry topping. Fold whipped topping into blueberry topping. Spoon into pie shell. Chill in refrigerator for 30 minutes, or until completely cooled. Cover with parchment paper. Serve at room temperature.