• Preheat the oven to 350 degrees.
• Grease and flour a bundt pan.
• Mix together the flour, baking powder, baking soda, and salt. Set aside.
• Beat the butter and sugar on medium-high for about 3 minutes.
• Add your eggs 1 at a time, beating after each addition.
• Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
• Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
• Gently fold in the blueberries.
• Spread the batter into the prepared bundt pan. 
• Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)---IMPORTANT, there have been several that when baking this said they needed an additional 20 minutes. Because that seems to be a very small percentage I don't want to change the baking time and risk the others having theirs overdone. Please be mindful that you may need to add baking time.

Icing

• Beat the powdered sugar, lemon juice, salt, and zest together.
• Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
• Let cool a bit until the desired consistency for pouring.
• Pour over your cake, let cool.