Cooking, much like storytelling, is best enjoyed step by step. Let’s walk through this together:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper.
2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step always reminds me of the rhythmic mixing I did as a child, helping my grandmother prepare her famous cakes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
5. In another bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter, being careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the turbinado sugar evenly over the batter for a delightful crunch.
7. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen, much like the comforting scents from my childhood home.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.