1-Getting Started: First, preheat the oven to 325°F and grease and flour a 12-cup bundt pan thoroughly. This helps the cake release easily after baking. Make sure your blueberries are fresh and ready to go for the best results.

2-Getting Started: Next, in a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt. This mixture forms the base of your cake.

3-Mixing the Batter: Using an electric mixer with a paddle attachment, cream 1 cup (2 sticks) unsalted butter, softened, and 2 cups granulated sugar on medium-high speed until light and fluffy, about 3 minutes. This step incorporates air for a lighter texture.

4-Mixing the Batter: Reduce the speed to medium-low, then add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract (if using), and 6 eggs one at a time. Beat for 2 more minutes, scraping down the bowl as needed to ensure everything mixes evenly.

5-Mixing the Batter: Alternately add the flour mixture and 1 cup plain Greek yogurt in two parts each, mixing on low speed until just combined. Avoid overbeating to keep the cake tender.

6-Adding the Blueberries and Baking: Fold in 2 pints (4 cups) fresh blueberries by hand, reserving some to sprinkle on the bottom of the pan. Sprinkle the reserved blueberries evenly at the bottom of the prepared bundt pan, pour in the batter, and smooth the top.

7-Adding the Blueberries and Baking: Bake for 60 to 75 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes before inverting onto a cooling rack to cool completely.

8-Finishing Touches: For the glaze, whisk together 1 cup powdered sugar, 2 to 3 tablespoons milk, and 1/4 teaspoon vanilla extract until smooth. Adjust the thickness as needed and drizzle over the cooled cake.

9-Finishing Touches: Serve and enjoy your creation, which is great for family events or a quiet treat. This process takes about 15 minutes to prep and 60 minutes to cook, yielding 12 to 16 servings.