Wash the blueberries and place them in a saucepan with ½ cup of the sugar. Cook over medium heat until the berries soften and the mixture becomes bubbly. Let the filling cool completely.

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

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter with the remaining sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually fold the dry ingredients into the butter mixture until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely.

To assemble the Blueberry Shortcake Ice Cream Cake, place one cake layer on a serving plate or springform base. Spread the softened vanilla ice cream evenly over the cake, followed by the cooled blueberry filling.

Place the second cake layer on top and freeze for at least 4 hours, or until firm.

Beat the heavy whipping cream with powdered sugar until soft peaks form.

Spread the whipped cream over the frozen cake and garnish with fresh blueberries before serving if desired.