Preheat oven to 350°F. Prepare your Bundt pan. I use cake release, applied with a pasty brush.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy.

Beat in eggs, one at a time. Beat in maple syrup.

Add dry ingredients in three additions, alternating with two additions of the buttermilk. Begin and end with dry ingredients.

Place washed and dried blueberries in a bowl, sprinkle with 2-3 tablespoons of flour and lightly toss. Carefully fold blueberries into the batter. Pour batter into prepared pan.

Bake until tester inserted near centre of cake comes out clean, about one hour depending on your oven and type of pan used.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely.

Enjoy with a dollop of freshly whipped cream and berries. You can also drizzle with a little maple syrup and dust with confectioners' sugar.