Preheat the oven to 350 degrees F.

Prepare the bundt tin, by brushing it with some oil and dusting it with some flour. Make sure to tap the excess flour out of the tin.

Sift all the dry ingredients and keep aside.

Mix butter and sugar on a medium speed for 2-3 minutes, until creamy and smooth.

Add one egg at a time while whisking on medium speed, until all the eggs are mixed in.

Now add in the dry ingredients in 3-4 batches while adding the yogurt in between. Keep whining it on medium speed until all the flour mix and yogurt is added.

Scrape the sides and bottom of the bowl to ensure everything is mixed properly.

Add the zest and the liquor and whisk for about 1-2 minutes.

Sprinkle the flour on the blueberries and gently mix. This will prevent the berries to sink at the Bottom.

Gently fold these berries in the cake batter.

Pour this batter in the cake tin and bake for about 50-60 minutes, checking half way through.

Let it rest in the tin for about 30-45 minutes before taking it out of the tin.

Cool completely before you can glaze it. You could enjoy warm with a little dusting of castor sugar or a scoop of ice cream.

In a small blender, blend raspberries.

Add lemon juice, liquor and cardamom powder. Give it a nice mix

Strain this juice and discard the seeds/pulp.

Now slowly add this strained juice in the confectioners sugar, until its thick pourable paste like consistency.

Drizzle this glaze on the cooled cake and enjoy with fresh berries.