Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, combine the blueberries with 2 tablespoons of granulated sugar and set aside.

In another bowl, cream together the softened butter and remaining sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.

Gently fold in the blueberries.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, whip the heavy cream with the powdered sugar and lemon zest until soft peaks form.

Once the cake is completely cool, spread the whipped cream over the top and garnish with additional blueberries.