1. Preheat your oven to 350°F or 175°C. Next, grease a 9-inch springform pan (that's 24 cm in diameter) and dust it lightly with flour.

2. In a medium-sized bowl, whisk together the flour, sugar, and baking powder until they're well combined, then set this mixture aside for now.

3. Using an electric mixer, beat the butter and sugar in a large bowl until the mixture is light and fluffy. Now beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

4. It's time to bring the flour mixture back in - add it to the butter mixture gradually, alternating with the eggs, and beginning and ending with the flour mixture. Beat just until everything is combined.

5. Gently fold in the blueberries, then pour the batter into the prepared pan and smooth the top.

6. Pop the pan into the oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Serve the cake warm, accompanied by whipped cream or vanilla ice cream if you like.