Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and bourbon. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
