Preparation Steps

• Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment; lightly flour the sides.
• Make blueberry compote: In a saucepan, combine 2.5 cups blueberries, 0.25 cup sugar, 1.0 tbsp lemon juice, 1.0 tsp lemon zest, and 1.0 tbsp cornstarch. Cook over medium heat, stirring, until berries burst and mixture thickens, 6 to 8 minutes. Transfer to a bowl and cool completely.
• Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt until evenly combined.
• Cream butter and sugar: In a large bowl, beat softened butter with 1.5 cups sugar until pale and fluffy, 3 to 4 minutes.
• Add eggs and vanilla: Beat in eggs one at a time, scraping bowl between additions, then mix in 2.0 tsp vanilla.
• Add dry and milk: Mix in half the dry ingredients, then the milk, then the remaining dry ingredients, just until combined. Do not overmix.
• Divide batter evenly between prepared pans and smooth tops.
• Bake until edges are golden and a toothpick comes out clean, 25 to 30 minutes. Cool in pans 10 minutes, then turn out onto racks to cool completely.
• Make stabilized whipped cream: Beat softened cream cheese with powdered sugar and 1.0 tsp vanilla until smooth. With mixer running, stream in cold heavy cream and whip to medium-stiff peaks.
• Assemble: Place first cake layer on a stand. Spread a thin layer of whipped cream, then spoon an even layer of cooled blueberry compote over it, leaving a 0.5-inch border. Top with second layer.
• Frost the top and sides with remaining whipped cream. Sprinkle coarse sugar if using and garnish with 0.5 cup fresh blueberries.
• Chill 20 to 30 minutes to set, then slice and serve.