Preheat oven to 325°F.
Add the butter to a stand mixer, beat on high until fluffy. Add the cream cheese, beat until free of lumps and well combined with the butter.
Add the sugar, beat until well combined.
Beat in the sour cream and the vanilla.
One at a time, beat in the eggs and yolks, mixing well between additions. Stir in the beer.
Stop the mixer and remove the bowl. Sprinkle with flour, baking powder, and salt.
Add the blueberries to the top, making sure the blueberries are coated in flour (coating the blueberries in flour before they're mixed into the batter will prevent them from all sinking to the bottom of the cake while baking).
Using a rubber spatula, gently mix until well combined.
Grease and flour a 9-inch spring form pan.
Pour the batter into the prepared pan. Bake at 325°F for 1 hour and 25 minutes, or until the top is golden brown and springs back lightly when touched.
Allow to cool before removing from pan.
Add all the whipped cream ingredients to a mixing bowl, beat on high until soft peaks form. Serve the cake topped with whipped cream.