Preheat oven to 350F. Butter and flour a 9 or 10-inch bundt cake pan; set aside.
Prepare the cake batter. Using a mixer, cream together the sugar and butter until light and fluffy. Add the vanilla and eggs and mix until well combined. Pour in the milk and mix again.
Combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter using a fine mesh sifter. Whisk the flour into the batter by hand.
Melt the white chocolate until smooth, using a double boiler or in the microwave. Add the melted white chocolate and whisk until well combined. Toss the fresh berries in the 2 tablespoons flour to coat. Fold into the batter.
Pour cake batter into prepared pan. Bake in preheated oven for 1 hour, or until toothpick inserted into the center comes out clean. Take out of oven and immediately invert onto cake platter. Cake should drop right out of pan. Remove the pan to avoid sweating the cake. Allow the cake to cool.
Optional glaze: whisk together the cream, lemon juice or lemon zest and confectioner's sugar until smooth. Pour over the cake. Garnish with more fresh berries.