To prepare a warm blueberry cake with cream cake recipe, first preheat the oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans and set aside. Sift the flour, baking powder, sugar and salt into the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the blueberries and vanilla and beat until combined. Pour in the eggs and 1 tablespoon of the milk. Beat the mixture until the batter is thick and glossy, but not runny. Fold in 1 teaspoon of vanilla. Bake the cake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Let cake cool in pan for 10 minutes before removing to wire rack to cool completely. Serve warm or at room temperature.