Preheat oven to 350°F. Grease and flour a 12-cup bundt pan. Set aside.

In a bowl, whisk 2 1/2 cups flour with baking powder, baking soda, and salt; set aside.

In a large mixing bowl or the bowl of a stand mixer, add the granulated sugar and lemon zest. Using your fingertips, rub the zest into the sugar until the sugar is moistened and fragrant. Add the butter and brown sugar; beat using the paddle attachment of the stand mixer or an electric hand mixer on medium-high speed until light and fluffy, 3-4 minutes.

Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries with remaining tablespoon of flour; gently fold into batter. Spread batter in prepared pan.

Bake cake in preheated oven until a toothpick inserted into center of cake comes out clean, about 55 minutes. Cool in pan 20 minutes. Invert onto a rack to cool. Dust with confectioners' sugar before serving or top with the cream cheese glaze.

Using an electric mixer, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla, and lemon juice; mix on low speed until combined, then increase the speed to high and beat until very smooth. Spread onto the cake while the cake is still slightly warm