Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.

Divide the batter into three equal portions. Leave one portion plain, color the second portion with red food coloring, and color the third portion with blue food coloring.

Spoon the red batter into the prepared Bundt pan, then layer with the plain batter, followed by the blue batter. Use a knife to gently swirl the colors together for a marbled effect.

Sprinkle the blueberries and chopped strawberries evenly over the top of the batter, pressing them slightly into the batter.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

In a small bowl, mix the powdered sugar with 2 tablespoons of milk to create a glaze. Drizzle over the cooled cake.

Serve with whipped cream if desired, and enjoy your festive Patriotic Bundt Cake!