Preheat your oven to 350°F (175°C).

In a large bowl, mix together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the sour cream and vanilla extract, mixing until fully combined.

In a small bowl, coat the washed and dried blueberries with a tablespoon of flour to prevent them from sinking.

Gently mix the wet and dry ingredients together until just combined. Avoid overmixing to ensure a light, fluffy texture.

Fold in the floured blueberries gently into the batter.

Spray your bundt pan with non-stick spray and dust with flour.

Pour the batter into the prepared bundt pan and bake for 35 to 45 minutes or until it's golden brown and a skewer inserted into the center comes out clean.

Keep an eye on the cake during the last 5 minutes to prevent overbaking.

In a medium bowl, stir together the powdered sugar, melted butter, milk, and vanilla extract until the glaze is smooth.

Drizzle the glaze over the cooled cake for added sweetness.