Preheat oven to 180˚C conventional (reduce by 10-20˚C for fan assisted ovens) and position a shelf low down enough so that the top of your bundt pan comes to about halfway up the height of the oven - this cake cooks for a long time and it would burn if you had it too high up.
Bake for approximately 1 hour 15 minutes. I start testing at around 1 hour and sometimes it needs the full 1 hour 15 (usually if I have used cold berries and sour cream). It is a large cake with a thick batter and the surface will definitely colour well (but it should not be burnt!). A skewer should come out clean when inserted well into the centre of the cake, as long as you don't hit a blueberry on the way down - check at least two places. It may need another 10 minutes depending on how hot your oven runs.
Cool in the tin on a rack for 10-15 minutes before carefully inverting onto a rack to finish cooling to room temperature.
Use fresh not frozen blueberries here as the latter give off too much liquid to an already very moist batter.
I only use Nordic Ware tins when I make bundts as I find the quality is unsurpassable and the nonstick properties are practically magical! You may have different results using other brands but do let me know how you get on with your cake.