For the mango cream:
Sift the flour into a bowl, add the sugar and yeast. Beat the eggs in a different bowl until puffy (this is very important) and add the yolks when the eggs have doubled their volume. Then add the melted butter little by little. Add the lemon juice, lemon zest, and vanilla. Do not stop beating until all the ingredients are perfectly blended.
Little by little, add the flour with the sugar and yeast to the egg mixture, beating constantly. Lastly, add the blueberries, previously covered in flour so that they scatter evenly through the dough.
Preheat the oven to 350°F. Line a baking pan with a baking sheet or oil it and sprinkle some flour in it. Pour the dough and bake at 350°F for 40 minutes. Check if the sponge is ready by inserting a knife or stick in it, if it comes out clean, it is done. Allow to cool to remove from the mold.
For the mango cream:
Heat the cream and once it comes to a boil, add the mango pulp and then the sugar, stir for 2 minutes and turn off the heat. Once cold, refrigerate for at least 2 hours.
Then beat the refrigerated cream, add the cream cheese, and keep beating until obtaining a firm cream.
Spread the mango cream over the sponge cake and decorate with blueberries.
