Bundt Cake with Blueberry Lemon Glaze

Bundt Cake:

• 3 1/2 Cups All-purpose Signature Select flour
• 2 Tsp. Signature Select Baking Powder
• 1/2 Tsp. Signature Select Baking Soda
• 1 Tsp. Signature Select Salt
• 1 Cup (2 sticks) Lucerne Butter, softened
• 2 Cups Signature Select Sugar
• 4 O Organics Eggs
• 2 Tsp. Signature Select Vanilla extract
• 1 ⅓ Cup Crème fraîche (or Lucerne sour cream)
• 1/4 Cup Lucerne Milk
• 2 Jars (13 oz) Bonne Maman® Wild Blueberry Preserves (one for cake/1 for glaze)

Glaze:

• 1 Jar (13 oz) Bonne Maman Wild Blueberry Preserves
• 3 Tbsp. Signature Select Lemon Juice
• 3 Cups Signature Select Powdered sugar