Prepare the bundt pan with a baking spray or butter and flour lightly.

In a mixer bowl beat butter until fluffy, add sugar and mix on medium.

Add eggs one and a time and mix well.

Add lemon and vanilla extracts, lemon juice and sour cream.

In a separate bowl sift flour, baking powder together with salt.

Add the flour mixture with the butter mixture in three additions alternating with the milk. Begin and end with the flour.

Mix until the batter is just combined.

Spoon half the mixture into the bundt pan, sprinkle in 1/3 cup blueberries, then add the remaining batter and then the remaining blueberries gently press them into the batter.

Bake at 350 degrees for 1 hour.

Remove cake pan from oven when toothpick comes out clean.

Let the pan cool 10 minutes on a rack.

Turn cake over on rack and let cool completely.

Once cooled, prepare icing the recipe is in the notes, then drizzle over bundt and add more blueberries to garnish.