Prepare the cake batter. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract and lemon oil and beat again until creamy. Heat the milk until lukewarm, then add to the batter and mix again.

In a separate bowl, combine all the dry ingredients: flour, baking powder, salt and poppy seeds. Add the dry ingredients into the batter and whisk by hand until just combined. Zest 1 large lemon right into the batter and fold in gently.

Melt the 1 cup white chocolate chips in microwave or over double boiler. Add smooth, melted chocolate into the batter and fold gently. Spoon the cake batter into the prepared bundt pan and level off the top.

Bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. If you notice your cake browning on the top too quickly, turn oven temperature down. Once cake is baked, remove it from the oven and allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert the cake onto a cake stand/serving tray: place the tray upside down onto the pan and invert holding the pan and tray together.

Allow the cake to cool. Meanwhile, prepare the sugar glaze. In a small bowl, combine the heavy cream and confectioner's sugar. Mix until smooth. Spoon the glaze over the cake, allowing it to run down the sides and into middle. Garnish the top with lemon slices, blueberries and mint leaves. Keep cake covered when not serving; best when kept at room temperature.