1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
2. In a large bowl, cream together the butter and sugars until light and fluffy, about 3-4 minutes. This step reminds me of my early baking days when I’d get lost in the rhythm of mixing, the world slowing down around me.
3. Add the cream cheese and beat until smooth. Mix in the eggs, one at a time, followed by the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
5. Gently fold in the blueberries and lemon zest, if using. Pour the batter into your prepared pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, with a slight jiggle that sets as it cools.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cake is just as delightful warm as it is at room temperature.

Remember, no need to stress about perfection. If a few blueberries burst, consider it a happy accident adding character to your cake.