Step 1

Preheat the oven to 350°.

Step 2

In a large bowl combine butter yellow cake mix {reserve 1 tablespoon for blueberries} and vanilla pudding mix, whisk to combine. Next, add the milk, eggs, sour cream and melted butter to the dry ingredients. Use an electric mixer {or mix by hand} to mix until you have a thick batter.

Step 3

In a small bowl add the reserved tablespoon of yellow cake mix to the blueberries and stir to coat. Add the blueberries to the cake batter and fold them in gently and until they are evenly distributed.

Step 4

Spray the bundt pan liberally with nonstick cooking spray and pour the batter into your prepared Bundt pan. Spread it into an even layer. Bake for 35-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs but no raw batter. You can also check by pressing down gently onto the cake with your finger and when it springs back it is done.

Step 5

Remove the cake from the oven and allow it to cool in the pan for 10 minutes on a cooling rack. After 10 minutes, invert the cake onto a cake plate and allow it to cool completely.

Step 6

Once the cake is completely cooled make the glaze. In a small bowl combine powdered sugar and milk, whisk until the glaze is thin enough to drizzle onto the cake. If the glaze is too thin add a bit more powdered sugar and if it is too thick add a small amount of milk until you get the perfect consistency. Serve and store covered either at room temperature or in the refrigerator.