Wash the blueberries thoroughly. Combine them with ½ cup of the granulated sugar in a saucepan over medium heat. Cook until the berries soften and the mixture becomes bubbly. Remove from heat and allow it to 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 ½ cup sugar until light and fluffy.

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

Gradually fold the dry ingredients into the wet ingredients until just combined.

Divide the batter evenly between the prepared cake pans.

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

Allow both cake layers to cool completely.

Place one cake layer on a serving plate or freezer-safe dish. Spread the softened vanilla ice cream evenly over the cake, followed by the cooled blueberry filling.

Top with the second cake layer. Freeze the Blueberry Shortcake Ice Cream Cake for at least 4 hours until firm.

Whip the heavy cream with the powdered sugar until soft peaks form.

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

Slice immediately and enjoy.