Preheat the oven to 325°F (165°C). Grease a 10-inch Bundt pan thoroughly with 2 tablespoons of softened butter, ensuring all crevices are coated. Sprinkle ¼ cup sugar into the pan and gently tilt to evenly coat the buttered surface. This step ensures a golden, slightly caramelized crust once baked.

In a medium-sized mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. This helps distribute the leavening agents evenly throughout the flour.

Place the 2 cups of fresh blueberries in a separate bowl and toss them with ¼ cup of the flour mixture. This step prevents the berries from sinking to the bottom of the cake during baking.

In a large mixing bowl, using an electric mixer on medium speed, cream together 1 cup softened butter and 2 cups sugar for approximately 3-4 minutes, or until the mixture becomes light and fluffy. This process incorporates air, which contributes to the cake's soft texture.

Add the eggs, one at a time, to the creamed butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract until fully combined. The batter should appear smooth and slightly glossy.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender crumb.

Gently fold the floured blueberries into the batter using a spatula. Ensure the berries are evenly distributed without crushing them.

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. This resting period helps the cake set and release smoothly.