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

In a medium bowl, toss the blueberries with 1 tablespoon of granulated sugar and set aside.

In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar until light and fluffy.

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

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the blueberries, being careful not to break them.

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.

Allow the cake to 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 if desired.