In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of yeast, and ¼ cup of sugar. Gradually add in 1 cup of warmed water and ¼ cup of melted butter, stirring until a smooth dough forms. Knead for 5-7 minutes until elastic. Let rise in a greased bowl for 1 hour.

Gently punch down the risen dough and fold in 1 cup of blueberries. Let rest for an additional 10 minutes.

Preheat your oven to 350°F (175°C). Grease a Bundt pan generously. Tear small pieces of dough, shape into balls, and layer them in the pan.

Bake for 30-35 minutes until golden brown. Rotate halfway through baking for even cooking.

Let cool in the pan for 10 minutes, then invert onto a serving plate. Tear apart and serve warm, optionally with powdered sugar.