Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Mix in the milk, lemon zest, and lemon juice until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Once the cake is completely cooled, drizzle the lemon glaze over the top.