Preheat the oven to 350°F (175°C). Grease and flour a baking pan.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time to the butter mixture, mixing well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared pan, smoothing the top.

In a small bowl, combine the additional granulated sugar, lemon juice, and remaining blueberries. Spoon this mixture over the cake batter.

Bake for 30 minutes or until a toothpick comes out clean from the center of the cake.

Let the cake cool completely, then dust with powdered sugar mixed with the milk or cream for drizzle consistency.