1 1/2 c. whipping cream
3 eggs
1 1/2 c. granulated sugar
2 tsp. baking powder
1 c. fresh blueberries
2 tsp. vanilla
1 1/2 c. all-purpose flour
1 c. ground walnuts
1/4 tsp. salt

FILLING:

1/2 c. butter, softened
1 1/2 c. powdered sugar
2 egg yolks
1 tbsp. fresh lemon juice
1/2 tsp. vanilla

Beat cream and vanilla in a chilled bowl until stiff. In a separate bowl, beat eggs until thick and lemon colored. Fold eggs into cream. Mix flour, sugar and walnuts, baking powder and salt. Fold gently into creamed mixture. Fold in blueberries. Pour batter into 3 greased and floured 8 x 1 1/2 inch round pans. Bake 30 to 35 minutes in 350 degree oven. Cool in pans 10 minutes. Remove from pans and cool completely.

FOR FILLING: Beat all ingredients except egg yolks. Then beat in yolks one at a time until mixture is light and fluffy. Spread between layers of cooled cake. Sprinkle powdered sugar over top layer. Refrigerate until ready to serve.