Add sugar and water to a sauce-pan over high heat. Stir until sugar has dissolved.

Add the blueberries. Reduce heat as necessary to allow the blueberries to simmer. Stir occasionally and cook until blueberries begin to burst (about 5 minutes).

Remove from heat and stir in lemon juice. Allow to cool to room temperature before using.

Add the Nilla wafers to a Ziploc bag, seal, then use a rolling pin to crush them into small pieces. Add the crushed wafers to four jars.

Distribute the lemon curd evenly among the four jars, layering it on top of the Nilla wafers. Next, do the same with the blueberry compote, then the whipped cream.

Serve immediately or seal the jars and store in the refrigerator for a few hours until ready to eat.