Preheat the oven to 350°F and grease and flour a 9-inch round cake pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.

Gently fold in the fresh blueberries, being careful not to crush them. Pour the batter into the prepared cake pan and smooth the top with a spatula.

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.

In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt.

Once the cake has cooled completely, spread a generous layer of cream cheese frosting over the top and sides of the cake. Decorate with additional fresh blueberries if desired.

Slice the cake and serve slightly chilled. Enjoy the combination of moist cake and creamy frosting with every bite.

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. For best results, allow slices to come to room temperature before serving.