Lemon Blueberry Bundt Cake

0 Preheat oven to 350 degrees F. 
18 Generously grease the inside of a bundt pan.
1 In a large bowl or stand mixer, stir together cake mix, eggs, instant pudding mix, sour cream, vegetable oil, and lemon extract until combined. Batter will be thick.
3 Gently fold in fresh blueberries to avoid breaking them in the batter.
4 Evenly spread the batter in the bundt pan.
5 Generously sprinkle the top of the batter with raw sugar. This gives the top a slightly crunchy texture.
6 Bake at 350 degrees for 50 minutes until golden-brown, or until a toothpick inserted into the center comes out clean.
8 Allow the cake to completely cool in pan for up to 45 minutes before transferring to a serving platter.
12 Once the cake has cooled, place the serving platter upside-down over the top of the pan, and quickly but carefully flip the pan over onto the serving dish. 
13 Carefully lift the bundt pan off the cake.
Glaze
10 In a medium bowl, combine the confectioners sugar, melted butter, lemon zest, and lemon juice. 
11 Whisk until the glaze is smooth.
15 Using a fork or a spoon, drizzle the glaze over the top of the cake.
16 Garnish with fresh blueberries and fresh lemon slices.
17 Slice, serve, and enjoy!