Preheat oven to 350 degrees. Grease two small bread loaf pans (5x9) and line with parchment paper. Set aside.
In a small bowl, add your blueberries and 1 tsp. of flour. Toss to coat the blueberries (this will keep them from bleeding all throughout the batter as you stir them in.
In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil. Pour in the blueberries and gently fold them in, being careful not to pop the berries.
Evenly divine into the two loaf pans then sprinkle the top with the turbinado sugar. Bake for 35-45 minutes or until a toothpick is inserted and comes out clean (cooking time varies if you decide to use a different mold, such as a bundt cake pan.).
Cool loaf for 20 minutes in pan and then use the parchment paper to pull out the cake and transfer to a wire rack to fully cool.
While the cake cools, prepare the glaze.