Combine warm whole milk, warm water, and granulated sugar in a small bowl. Sprinkle active dry yeast over the top and let sit for 10 minutes until frothy.

Whisk together all-purpose flour and kosher salt in a large mixing bowl. Pour in the yeast mixture and softened unsalted butter. Mix until cohesive, then knead for 8-10 minutes until smooth.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise for about 1 hour until doubled in size.

Cook blueberries, cornstarch, and lemon juice in a saucepan over medium heat for 5-7 minutes until thickened. Set aside to cool.

Punch down risen dough and divide into small balls. Dip each in melted butter and roll in a mix of brown sugar, cinnamon, and cardamom. Layer in a greased bundt pan, drizzling blueberry sauce between layers.

Cover bundt pan with a towel and let the dough rise again for 30 minutes.

Preheat oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.

Let cool in the pan for 10 minutes. Mix cream cheese, powdered sugar, and milk until smooth for the glaze, and drizzle over the warm bread.