Preheat poven to 350F.

Spray Bundt pan with Baker's release spray or generously grease and flour (tapping out excess flour).

Whisk together the cooled melted butter, eggs, sour cream, vanilla, orange juice and zest, and buttermilk.

When smooth, add baking powder, salt, granulated sugar and flour, mixing well.

Lightly crush blueberries and stir in the extra sugar and flour.

Then mix that into the batter.

Spread batter evenly into the Bundt pan and bake in the preheated oven for 55-60 minutes or until it tests done with a toothpick.

Cool in pan 15 minutes before turning out.

Finish cooling on a wire rack.

Whisk together the glaze into a drizzling consistency, adding a few drops of milk or a little more powdered sugar to adjust.

Drizzle cake and let it dry.