In a mixing bowl, combine warm whole milk, warm water, and granulated sugar. Sprinkle active dry yeast over the top and let it sit for about 10 minutes until frothy.

Stir in melted butter, all-purpose flour, and kosher salt. Mix until a soft dough forms, then knead on a floured surface for about 5-7 minutes.

Shape the dough into a ball, place it in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.

In a saucepan, combine blueberries, cornstarch, lemon juice, and a pinch of salt. Stir until thickened, about 5-7 minutes. Allow to cool.

Punch down the dough, divide into small pieces, roll into balls, dip in melted butter, and coat with a mixture of brown sugar, cinnamon, and cardamom. Layer in a greased Bundt pan with blueberry filling.

Cover the Bundt pan and let it rise for another 30 minutes. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.

Beat together cream cheese, powdered sugar, and milk until smooth. Drizzle over warm bread after baking.