1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small bowl, whisk together 1 cup of flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
5. Incorporate the softened cream cheese into the mixture, ensuring it’s well blended.
6. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
7. Toss the blueberries with 1/4 cup of flour to prevent them from sinking, then gently fold them into the batter.
8. Pour the batter into the prepared cake pan. Smooth the top with a spatula for even baking.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Remember, patience is key—allow the cake to cool completely to enjoy its full flavor profile.