Preheat oven to 350 degrees. Fill a muffin tin with 12 muffin liners. Set aside.
Sift together the all purpose flour, the cake flour, baking powder and salt together in a large bowl.
Beat the butter and sugar on medium high until light and fluffy. Add the eggs, one at a time, then the vanilla. Scrape the sides to make sure mixture is well incorporated.
Reduce the mixer speed to low. Alternately add the flour mixture with the milk until combined. Carefully stir in the blueberries by hand.
Divide the batter between the 12 muffin tins filling to about 3/4 cup full.
Bake at 350 for 25 minutes or when cupcakes are just beginning to to show a hint of brown. Cool in the muffin tin on a wire rack until completly cooled.
Add a dollop of Whipped Cream to each Cupcake and top with blueberries
Whipped Cream
Using a hand held mixer, put one cup of heavy whipping cream into a cold metal bowl and beat on low until soft peaks form. Once the peaks have formed add 2 Tbs. confections sugar. Scoop a dollop onto each cupcake and garnish with blueberries