Preheat the oven to 325 degrees.
Spray bundt pan with cooking spray (I like Bakers Joy) - set aside.
In a small bowl combine blueberries & ¼ cup granulated sugar.
Mix & mash the berries until sugar is dissolved & you have created a syrup like consistency with berry chunks - set aside.
Add cream cheese & butter to large mixing bowl & beat together on med-high until smooth.
Slowly add in instant pudding powder & sugar & beat again until light & fluffy.
Reduce mixer speed & add in eggs, one at a time & mixing until just incorporated.
On low speed, add flour, one cup at a time, until just incorporated.
Transfer half the batter into the bottom of the prepared pan.
Spoon in prepared berry mixture & then top with the remaining cake batter.
Bake about 1 hour & 20 minutes (80-85 minutes) or until toothpick test is clean.
Cool in the pan for 15-20 minutes before turning out onto wire rack to continue cooling.
Prepare the glaze by combining ingredients & whisking until smooth. Drizzle over the cake before serving.