Preheat oven to 350 degrees In a bowl, whisk together flour, salt and baking powder. Set aside. In a separate bowl, combine milk, sour cream, lemon juice and lemon zest. Whisk and set aside. In a stand mixer, combine butter and sugar and blend until fluffy. Add in the eggs and vanilla to the stand mixer and blend until completely combined. Add 1/3 of the milk and sour cream mix to the blender and combine completely. Add in 1/2 of the flour mix to the blender and blend until completely combined. Add in half of the remaining milk and sour cream mix and blend until completely combined. Add in the remaining flour mix and blend until combined completely. Add in the rest of milk and sour cream mix and combine completely. Mix the blueberries with the 2 Tbsp. of flour and roll them to cover. Remove the bowl from the stand and fold in the blueberries. Spray bundt pan down with your spray olive oil. Make sure to get all the cracks for the shape of your pan. Add the batter, filling the bundt cake molds about 2/3 or 3/4 of the way. Mix glaze ingredients while the bundt cakes are cooking. Whisk together and set aside. Bake for 19 minutes. Check with a toothpick. If the tooth pick comes out mostly clean, they're done. This batter will be more moist than a typical cake batter so it might be a little tacky looking, but that's ok. You can let cool for about 10 minutes and then flip the pan over to remove the bundt cakes. As long as you sprayed everything well with olive oil, they should come out with no issue. Once cooled, drizzle on glaze and serve!
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