Preheat oven to 325°F (163°C). Grease a 10-inch (12-cup) bundt pan thoroughly with non-stick baking spray with flour or butter and dust with flour, ensuring all nooks are coated.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.

In a stand mixer or large bowl with a handheld mixer, beat butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until fluffy and pale, about 2-3 minutes.

Reduce mixer speed to low, add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.

With mixer on low, gradually add flour mixture, mixing until just combined. Fold in sour cream, then gently fold in blueberries.

Pour half the batter into the prepared bundt pan, sprinkle a few extra blueberries in the middle, then add remaining batter. Smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.