Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
Rinse 1 cup of fresh blueberries and pat them dry with a paper towel. Toss them with a tablespoon of all-purpose flour to coat them lightly. This will help prevent the blueberries from sinking to the bottom of the cake during baking.
In a mixing bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
In a separate large mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.
Beat in 3 large eggs, one at a time, until well combined. Then, mix in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold the prepared blueberries into the batter until evenly distributed. Avoid overmixing to prevent the blueberries from breaking.
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the pound cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.