Preheat oven to 350 degrees F (176 C).
In a stand mixer fitted with a paddle attachment, beat together butter and sugar.
Add eggs, scrape down sides.
Combine flour, salt, baking powder, and baking soda in a separate bowl.
Add vanilla next, then alternately add flour mixture and sour cream. Scrape down sides, continue to paddle until completely smooth.
In a separate bowl, mix together filling ingredients.
Spray a bundt pan with baking spray. Scoop in a third of the batter, and smooth it out with a spatula. Sprinkle over half the filling. Repeat with another third of the batter, then the remaining filling. And finally finish with the last third of the batter.
Bake for 1 hour, or until a tooth pick comes out clean.
To make the blueberry compote, combine all ingredients in a small sauce pan, and cook for about 10 minutes.
Once cake is baked, invert onto a serving dish and spoon over blueberry compote.