Preheat the oven to 180 °C (350 °F). Line a 38 x 25-cm (15 x 10-inch) rectangular pan with parchment paper and butter the paper well.
In a bowl, combine the flour and baking powder.
In another bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs one at a time.
On low speed, add the milk alternately with the dry ingredients. Gently fold in the blueberries.
Bake in the middle of the oven for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
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