Prepare the blueberries: In a medium bowl, combine the blueberries with 2 tablespoons of sugar. Gently stir to coat the berries and set them aside for about 15 minutes to allow the juices to release.

1. Make the shortcake dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and remaining sugar. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the wet ingredients: Pour in the milk and vanilla extract, stirring until just combined. Be careful not to overmix. The dough should be slightly lumpy.
3. Shape the shortcakes: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a rectangle, about 1-inch thick. Use a round cutter or a glass to cut out shortcakes. Place them onto a baking sheet lined with parchment paper.
4. Bake: Bake the shortcakes in the preheated oven for about 12-15 minutes, or until golden brown on top.
5. Whip the cream: While the shortcakes are baking, make the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form.
6. Assemble the shortcake: Once the shortcakes are cool enough to handle, slice them in half horizontally. Spoon a generous amount of the macerated blueberries onto the bottom half of each shortcake. Top with a dollop of whipped cream and place the top half of the shortcake on top.
7. Serve and enjoy: Serve immediately and enjoy your delicious blueberry shortcake!