Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or non-stick spray.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well combined.

In a large mixing bowl, beat together ¾ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed.

Add in 3 large eggs, 2 tablespoons of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract to the creamed butter mixture.

Gradually add the dry ingredient mixture to the wet mixture, alternating with ½ cup of sour cream or Greek yogurt.

Gently fold in 1 ½ cups of fresh or frozen blueberries that were previously tossed in a tablespoon of flour.

Pour the batter into the prepared bundt pan and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10-15 minutes, then invert it onto a wire rack to cool completely.

Prepare your glaze by mixing 1 cup of powdered sugar with a few tablespoons of lemon juice and zest until smooth. Drizzle this glaze over the cooled cake.