Bring butter and eggs to room temperature by setting them out for about 30 minutes. Preheat the oven to 325°F (165°C) and grease a 10-inch tube pan thoroughly.

In a large bowl, sift together the flour, baking powder, and salt. Set aside.

In a mixing bowl, cream the butter with sugar on medium speed for 5-7 minutes until light and fluffy.

Add the eggs one at a time to the creamed mixture, mixing well after each addition to create a smooth batter.

Coat the blueberries with a small portion of the flour mixture to prevent them from sinking in the batter.

Gently fold the blueberry-flour mixture into the creamed butter mixture by hand. Gradually stir in the milk just until combined; avoid overmixing.

Pour the batter into the prepared pan, smoothing the top. Bake for 60-75 minutes, checking for doneness around 60 minutes by inserting a skewer or toothpick into the center.

Allow the cake to cool in the pan on a wire rack for 15 minutes. Loosen the edges with a spatula, then transfer it to a wire rack to cool completely.