Preheat the oven to 350°F and grease and flour your bundt pan.

In a stand mixer, cream together softened butter, granulated sugar, and vanilla on medium-high speed until light and fluffy (about 5 minutes).

Add buttermilk, eggs, oil, and instant vanilla pudding. Mix on low until combined. Then, add flour, baking soda, and salt, and mix until incorporated.

In a medium bowl, toss blueberries with flour to coat. Fold them into the batter using a rubber spatula. Pour the mixture into the prepared bundt pan and bake for 65-75 minutes or until fully cooked through.

Allow the cake to cool in the pan for 15 minutes, then invert it onto a dish to cool further.

In a small pot over medium heat, combine water and granulated sugar. Stir occasionally and simmer for 4 minutes. Remove from heat.

While the cake is cooling, use a pastry brush to apply the simple syrup. If you're not icing it, slice and serve!

In a medium bowl, whisk together powdered sugar, melted butter, and vanilla extract.

Add milk or heavy cream, one tablespoon at a time, until you reach the desired consistency. It should be thin enough to run down the cake but thick enough not to all drip off.

Slice and serve the delicious Blueberry Muffin Bundt Cake!