Preheat oven to 325.
Wash and drain the fresh blueberries and toss in 1/4 cup of flour & set aside
In a small mixing bowl combine remaining flour and baking powder
In a large mixing bowl cream sugar and butter together using a hand mixer
Add eggs one at a time beating well after each addition
Add lemon juice
Fold flour mixture until well blended
Gently stir in blueberries
Spoon batter into a greased Bundt pan.
Bake cake for 1 hour and 15 minutes at 325 or until cake is golden.
Let cake cool and then carefully remove from pan and cook for 30 minutes or until fully cooled
In a small mixing bowl whisk together powdered sugar and lemon juice. For a thinner glaze add more lemon juice.
Drizzle glaze over cooled cake.