Preheat your oven to 350°F (175°C) and grease/flour a 9-inch round cake pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.

In another bowl, mix the egg yolks, vegetable oil, and water until smooth.

Gradually add the wet mixture to the dry ingredients, mixing until smooth.

In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, checking for doneness with a toothpick.

Allow the cake to cool before gently removing it from the pan.

Cook the blueberries in a saucepan over medium heat until they burst and thicken to create a compote.

Whip the heavy cream with the powdered sugar and vanilla until soft peaks form, then fold in crushed blueberries.

Layer the blueberry compote and whipped cream between the layers of the cake and generously on top.