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

2. In a bowl, whisk flour, baking powder, and salt.

3. In a separate bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each.

5. Stir in vanilla extract.

6. Alternately add flour mixture and milk, beginning and ending with flour, mixing until just combined.

7. Fold in fresh blueberries gently.

8. Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean.

9. Cool cakes completely on wire racks.

10. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

11. Place one cake layer on a serving plate, spread whipped cream over it.

12. Top with second cake layer and frost the top and sides with remaining whipped cream.

13. Garnish with extra blueberries.

14. Refrigerate at least 1 hour before serving.