Preheat oven to 350° Fahrenheit and place oven rack in middle of the oven. Butter and flour a 10-cup Bundt cake pan. Shake the excess flour and set aside.
In a large bowl combine flour, baking soda, and salt. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy over medium/high speed, about 3 minutes. Stop and scrape the mixer and add the sour cream, followed heavy cream and vanilla bean paste. Turn the mixer on and beat over medium speed until combined. Add eggs one at a time, mixing well after each addition. Stop and scrape the mixer once more. Turn the mixer onto low speed and add the flour. Mix until just combined, no longer than 45 seconds.
Remove bowl from the mixer and give the batter a couple of folds, making sure you scrape the sides of the pan. Pour about 1/2 of the pound cake batter into the Bundt cake pan. Bang it a couple of time on your counter to even out the batter. Grab the macerated blueberries and mix in the flour you set aside earlier. This prevents the blueberries from sinking to the bottom. Dollop half the cream cheese mixture around the cake batter and swirl with a knife. Doesn’t have to be neat. Add half the blueberries over the cream cheese. Pour remaining batter over the blueberries. Repeat the cream cheese and blueberry mixture. Push the blueberries into the cake batter slightly.
Place the Bundt pan in the oven and bake for about 50-63 minutes until an inserted bamboo skewer or knife inserted in several places comes out clean. Please note, the cream cheese may trick you into thinking the cake isn’t ready, so please be sure to test in several places before removing cake from the oven.
NOTE: I wouldn’t trust the toothpick test here, as a toothpick isn’t long enough to penetrate the pan fully.
Remove pan from the oven. Allow the cake to cool out of the oven for about 3 minutes or so, then gently run a knife over the edges and slowly pulling towards you to loosen the cake from the batter. Be as gentle as possible. Allow the cake to cool in the pan for another 5-10 minutes, then carefully invert in a wire rack to cool completely. While the cake is cooling slightly, make the icing.