Bake the sponge cake layers.

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk, mixing just until combined.

Divide batter evenly between pans and bake for 22–25 minutes until a toothpick comes out clean. Cool completely. Warm cake + cream filling = sliding disaster.

Prepare the blueberry topping.

In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat for 5–7 minutes until thick and glossy.

Let it cool completely before using. Patience makes prettier layers.

Make the cream filling.

Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.

In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Fold softly — keep that fluff alive.

Assemble the cake.

Place one cooled cake layer on a serving plate. Spread a generous layer of cream filling on top. Add a spooned layer of blueberry topping and gently spread it out.

Place the second cake layer on top. Spread remaining cream over the top (and sides if you like a frosted look). Finish with the remaining blueberry topping.

Chill to set.

Refrigerate the cake for at least 2–3 hours before slicing. This helps the layers firm up and makes cutting clean slices much easier.

Slice and serve.

Cut into slices, admire your work, and try not to go back for “just a tiny extra piece.”

You just upgraded Yum Yum into full celebration cake mode.