Preheat the oven to 175C/Gas Mark 4 and liberally grease and flour your bundt tin.
In a bowl sift together the flour, baking powder, bicarb and salt. Then set aside.
In a large bowl beat the butter and sugar together using an electric whisk until light and fluffy. Then add the eggs one at a time, making sure to beat well after each addition. Then beat in the vanilla.
Alternating with the sour cream, slowly beat in the flour mixture in three additions making sure to end with the flour. Beat until just all combined, making sure to scrape down the sides. The mixture will be very thick.
Using a silicone spatula, carefully fold in the blueberries. Then pour the mixture into the prepared bundt tin and place in the oven for 50 minutes or until a cake tester inserted into the centre of the cake comes out clean.
Place the tin onto a wire rack, and let the bundt cool in the tin for 10 minutes. Then remove from the pan and cool completely. Dust with icing sugar before eating.
Bundt keeps well for 3-4 days in an air-tight container.