Blueberry Cake with Lemon Sponge

Whip the cream, vanilla, and icing sugar together at high speed until stiff peaks form.

If you don't have a piping bag for the whipped cream, you can still make quite a pretty cake by using a large Ziploc bag with about a 1/2 inch opening snipped off the corner.

Split the two cakes horizontally into four layers. Place the first layer on the serving plate, cover with vanilla whipped cream and add the second layer.

Pipe a 1-inch border of whipped cream around the entire edge of this layer. Fill the inside of the circle with half of the blueberry pie filling before adding the next layer of cake and covering with more vanilla whipped cream.

Add the final layer of cake and cover the sides of the cake with vanilla whipped cream. Pipe a border of vanilla whipped cream on the top of the cake and fill the center with the remaining blueberry pie filling.

Slice and serve.