Preheat oven at 350-degrees. Prepare a 10 or 12-cup bundt pan by applying Pam with Flour or buttering well and dusting with flour.
In a small bowl, gently stir the blueberries with 1/4 cup flour. This will keep the blueberries from sinking in the batter as it bakes. Set bowl aside.
In a medium bowl, stir the remaining flour with the baking powder and salt. Set aside.
In a mixing bowl, cream the butter and sugar together until fluffy. Add the eggs one at a time, followed by the vanilla. Beat it until fluffy again.
Slowly mix in the dry ingredients until just blended. Follow that by gently folding in the blueberries.
Use a rubber spatula to pour the batter into the ready pan. Bake for 50 minutes to 1 hour, until it passes the toothpick test.
Let the cake cool for about 10 minutes, then invert it onto a rack to completely cool. Once the cake is at room temperature, mix the glaze. Add enough milk to give it the desired pourable consistency. Drizzle it over cake.
Store cake in fridge.
OM NOM NOM!