Preheat the oven to 350°F. Generously grease the Bundt pan and set it aside.
In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside.
In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.
Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.
Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.
Manually, using a spatula, fold dry ingredients into the mixture in two steps. When the flour is almost mixed, add the blueberries and fold them in too.
The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. After the first 30-40 minutes you can cover it with foil, so the top won’t be too dark.
When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.
For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little bit more powdered sugar.
When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.
You can also decorate it with some blueberries, slices of lemons, and mint leaves.