Directions

1. Preheat oven to 350*. Butter a 9 & 1/2" tube pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about one minute.
2. Gradually beat in sugar until mixture is pale and fluffy, beating to combine after each then beat in vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk, beating until just combined but don't overmix.
3. Combine muesli and honey in a small bowl. Spread half of battered in prepared pan. Top evenly with blueberries. Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere.
4. Bake until toothpick comes out clean. About 1 hour, 10 minutes.
5. Cool completely; at least 1 & 1/2 hours before removing from pan. Cake can be stored at room temperature up to 2 days.