Preheat oven to 325* Completely coat the bundt pan with softened butter. (Use your fingers if you have to) Smear the soft butter into every single crack and crevice of the bundt pan and set aside.

In a large clean bowl whisk together all the dry ingredients making sure there are no lumps. Set aside the mixed dry ingredients.

In another large bowl cream together ½ cup soft butter and softened cream cheese using an electric hand mixer. Add in the eggs one at a time and beat together until fully combined. Next, add in the almond milk, lemon juice, lemon extract and stevia drops. Mix together until fully incorporated.

In a small bowl toss together your clean and dry fresh blueberries with 1 tsp coconut flour to fully coat. Set aside.

Pour half of the dry ingredients into the wet ingredients and mix using a large wooden spoon. Then add in the second half of the dry ingredients to fully combine. Gently fold in the fresh coated blueberries into the batter until just incorporated.

Gently spoon the lemon blueberry batter into your buttered bundt pan and smooth the top. Place in a 325* oven for 45 minutes. Check at 45 minutes with toothpick for doneness. If necessary spin the bundt pan in the oven and bake for up to another 10-15 minutes.

While bundt cake is cooking and cooling completely mix together butter, cream cheese, sweetener and lemon juice to desired consistency. More lemon juice will thin out the frosting into a glaze, whereas less lemon juice will make the frosting thicker.

Let bundt cake cool on a wire rack for at least 10 minutes before turning over to release from the pan. Once you have flipped and released the bundt cake from the pan it needs to fully cool on a it's serving plate.

Once the Lemon Blueberry Bundt Cake is fully cooled you can frost the top of your bundt cake as you like. Slice into 16 servings and enjoy.