Preheat your oven to 350°F (175°C) and prepare a 10-cup Bundt pan by greasing and flouring it thoroughly.

In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking them together until well blended.

In a large bowl, beat the softened butter and sugar until the mixture is light and airy, about 3-5 minutes.

Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Then, mix in the vanilla extract, sour cream, lemon zest, and lemon juice until well combined.

Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Carefully fold in the blueberries, taking care not to overwork the batter.

Transfer the batter into the prepared Bundt pan, leveling the top with a spatula for an even bake.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake rest in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely.

Once cooled, sprinkle with powdered sugar for an elegant finish.