Heat oven to 350°F.

Butter a 12 cup Bundt pan.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth.

Add sugar and beat for 2-3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition.

Add lemon juice, lemon zest and vanilla and beat until combined.

Beat in flour in 3 additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries.

Spoon into prepared pan.

Bake for 50 minutes or until toothpick inserted in the center comes out clean.

Cool on wire rack for 20 minutes.

Run a sharp knife around edges of the pan. Turn out and cool completely.

Glaze:

In a small bowl, mix together powdered sugar, lemon juice and corn syrup until smooth.

Drizzle over top of cake and let it roll down the sides.