Preheat oven to 325°F (165°C) and grease a 10-inch Bundt pan thoroughly.

In a medium bowl, sift together 3 cups of flour, baking powder, and salt.

In a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy, approximately 5 minutes.

Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.

In a small container, whisk together the heavy cream, lemon zest, 2 tablespoons lemon juice, and vanilla extract.

Reduce mixer speed to low and add the flour mixture in three parts, alternating with the cream mixture in two parts, beginning and ending with the flour.

Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter by hand.

Pour the batter into the prepared pan and sugar the top with a spatula.

Bake for 70 to 80 minutes, or until a cake tester inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack.

Whisk the powdered sugar and 2 tablespoons of lemon juice together to form a glaze; drizzle over the cooled cake before serving.