In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
Beat in the vegetable oil, and then the cake mix, until all is incorporated.
Gently stir in the blueberries by hand.
Pour the cake batter into a greased and floured 10-inch Bundt pan.
Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.).
After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
Remove cake from pan, and let cool completely before drizzling on the glaze.
Mix the glaze ingredients together, and drizzle it over the cooled cake.
Refrigerate the cake until ready to serve.
*Note: One (6 oz.) pkg. of fresh blueberries, equals 1-1/4 cups of berries.
Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency. I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.