Heat oven to 325ºF. Heavily coat a tube bunt pan with 1 tablespoon of butter and sprinkle with 3 tablespoons sugar. Cover the pan tightly with plastic wrap and shake. Place pan in refrigerator.
Whisk together 283 grams (2 cups) of the flour, the baking powder, and salt. Set aside.
Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, add the vanilla extract and beat for 3 minutes until fluffy. Add the flour mixture to butter mixture and combine on low speed. Do not overbeat.
Combine the blueberries with the remaining 142 grams (1 cup) all-purpose flour in ziptop bag and shake. Fold berry mixture into batter. Pour into prepared pan.
Bake for 1 hour and 15 minutes or until probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for 15 minutes before depanning and cooling completely. Serve with strawberries and whipped cream.