Preheat your oven to 350 degrees and grease an 8-inch round cake pan. In a large bowl, add the sugar, butter, eggs, sour cream, vanilla extract, 1 cup of flour, salt, baking powder, and milk. Beat everything together until just combined and no lumps remain- you should have a fairly thick batter. This is an odd mixing method, but it works well here!

In a small bowl, toss your blueberries with the remaining 1/4 cup flour. Pour the blueberries and flour mixture into the cake batter, and fold until the berries are well distributed throughout.

Spread evenly into your prepared cake pan, and optionally sprinkle the additional sugar over the top. Then bake for 30-32 minutes, or until a toothpick inserted into the center comes out with just a few crumbs clinging to it. Cool the cake in the pan for about 10 minutes before removing the cake and letting it finish cooling on a cooling rack.

In a small bowl, use an electric mixer to whip the cream cheese until smooth, just about 1 minute.

In a separate large bowl, whip your heavy cream and sugar until you have soft peaks. Add in the cream cheese, and continue whipping until well combined and thick. Then fold in the vanilla extract and salt. Frost your cake as desired- you can slice your cake in half to make two layers like I did, or you can simply top the whole cake with whipped cream and serve!