Lemon-Blueberry Bundt Cake

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3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk

16 tablespoons (2 sticks) unsalted butter, at room temperature

2 cups sugar

2 teaspoons grated lemon zest

4 large eggs, at room temperature

2 cups blueberries

2 cups confectioners' sugar

1 tablespoon buttermilk

2 to 4 Tbsp. lemon juice

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