Start by making the sponge cake (full recipe here). Beat the eggs and sugar on high speed. Add the sifted flour and fold in gently. Poor in the cake pan and bake for 20 minutes at 350F (180C). I find it easier to bake the 3 layers separately but you can bake a big cake and cut in in 3 layers! Let your sponge can cool down completely. Make your homemade whipped cream (full recipe and tricks here). In a large bowl, whip cream and sugar on high speed until it thickens. Add the lemon zest and juice and beat until it forms soft peaks.
Place one layer of sponge cake on a cake decorating turntable (or on a plate!) Add a third of the lemon whipped cream and spread. Add a third of the blueberries all around.
Repeat!
Scoop the last third of whipped cream on top of your cake and spread it all around. Use the excess of whipped cream to cover the sides of the cake. Using a long spatula, spread the whipped cream all around the cake pressing lightly so you can still see the sponge cake. Add some blueberries on top to make it pretty and voila!
