Preheat the oven to 350 degrees F. Grease and flour a 10” bundt cake pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt/sour cream, buttermilk, 2 cups sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter (about 25 folds), making sure it's all incorporated.

Mix the blueberries with 1 tbsp flour and fold gently in batter. Pour the batter into the prepared pan and bake for about 1 hour, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Combine the confectioners' sugar and lemon juice and drizzle over cake. If you find the glaze too thick; add 1/2 tsp lemon juice at a time.

C’est fin