Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

Add softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries start to burst and the mixture thickens, about 5-7 minutes.

Remove from heat and let cool.

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Place one layer of cake on a serving plate. Spread half of the blueberry filling over the top.

Add the second layer of cake and top with remaining blueberry filling.

Spread whipped cream over the top and sides of the cake. Decorate with additional blueberries if desired.