Preheat your oven to 350 degrees Fahrenheit.

Grease a Bundt cake pan, making sure to coat it thoroughly. (Best to use a baking spray with flour.)

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

Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.

In a separate bowl, whisk the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, then gently fold the blueberries into the batter.

Pour the batter into the prepared Bundt pan, spreading it out evenly.

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool in the pan for about 10 minutes. Then invert the cake onto a wire rack to cool completely.

For the glaze, mix the cream cheese, powdered sugar, and milk until smooth. Once the cake has cooled, drizzle glaze over the top.

Optional: Garnish with fresh fruit.