Grease and flour a 10 inch (3 litre) Bundt pan or an angel food pan and set aside
Preheat oven to 350 Degrees F.
In a medium sized bowl, whisk together the flour, baking powder and the salt. Set aside.
Stir together the milk and orange juice. Set aside.
In the bowl of a stand mixer, beat together the oil and sugar until well combined.
Beat in the eggs one at a time till fully combined.
Stir in the orange zest.
With the mixer on stir mode, stir in the flour mixture alternately with the milk and juice mixture, making 3 additions of flour and 2 of liquids.
Toss 2 cups of blueberries with some flour while shaking off any excess. (this helps the blueberries from sinking to the bottom of the pan.)
Fold in the floured blueberries into the cake batter.
Use a ladle to pour the cake batter into the prepared bundt pan in an even circular fashion. This will allow the blueberries to be evenly distributed.
Smooth out the top and give the pan a light tap on your counter to release any air pockets.
Bake in a preheated oven for approximately 50 to 55 minutes.
Test for doneness with a wooden skewer. If it comes out clean then it's ready.
When ready, remove the cake from the oven and place it on a cooling rack for 20 minutes.