Preheat your oven to 350°F. Grease a 10-inch Bundt pan generously with butter or baking spray, then dust with flour and tap out any excess.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Mix in the lemon zest, lemon juice, and vanilla extract.

Alternate adding the flour mixture and the buttermilk, starting and ending with the flour. Add the flour in three parts and the buttermilk in two parts. Stir gently by hand with a spatula after each addition until just combined.

Before adding the final portion of flour, toss the blueberries with a little flour to coat them. Gently fold the blueberries into the batter until no streaks of flour remain, being careful not to overmix.

Pour the batter into the prepared Bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 to 20 minutes.

Invert the pan onto a wire rack and carefully remove the cake. Allow it to cool completely before glazing.

In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth.

Drizzle the glaze over the completely cooled cake, letting it run down the sides. Let the glaze set for about 15 minutes before slicing and serving.