Preheat your oven to 350°F (175°C) and grease a 10-inch loaf pan, lining the bottom with parchment paper for easy removal.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined.

In the bowl of a stand mixer, cream together 1 cup of softened butter and 1 cup of granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.

Add 3 large eggs one at a time, mixing well after each addition, and stir in 1 teaspoon of vanilla extract.

Gently fold in ½ cup of sour cream until thoroughly blended.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Fold in 1 to 2 cups of fresh blueberries evenly without breaking them.

Pour the batter into the prepared loaf pan and bake for 60 to 75 minutes, testing with a toothpick for doneness.

Let the cake cool in the pan for about 1 hour before removing and cooling completely on a wire rack.

Prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and a pinch of salt.

Once the cake is cool, drizzle the glaze over the top and let it set before slicing.

Slice and serve as a dessert or breakfast treat.