Preheat your oven to 180°C. Grease your cake pan lightly with butter or oil. You can also line it with baking paper. This helps the cake come out easily after baking.

Take a large bowl. Add flour, sugar, baking powder and salt. Mix them well using a whisk. This step ensures even mixing and helps the cake rise properly.

In another bowl, add melted butter, eggs, milk and vanilla extract. Mix everything until smooth. The mixture should look creamy and well blended.

Slowly add the wet mixture into the dry ingredients. Stir gently. Do not overmix. A few lumps are okay. Overmixing can make the cake dense.

Add the fresh blueberries to the batter. Fold them gently using a spatula. This helps keep the berries whole and spreads them evenly in the cake.

In a small bowl, mix cream cheese, sugar, egg and vanilla. Beat until smooth. The texture should be creamy and slightly thick.

Pour half of the cake batter into the pan. Spread it evenly. Then add the cream cheese mixture on top. Spread gently without mixing too much.

Pour the remaining batter over the cream cheese layer. Smooth the top carefully. You can swirl lightly for a marble effect if you like.

Place the pan in the oven. Bake for 35–40 minutes. The top should turn golden. Insert a toothpick in the center. It should come out clean.

Remove the cake from the oven. Let it cool for at least 15 minutes. Slice and serve. Enjoy the soft cake with creamy filling and juicy blueberries.