Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray. Line with parchment paper.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.

In a stand mixer, beat 1/2 cup of unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-5 minutes.

Add 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of buttermilk to the mixture and mix on low until well combined.

Slowly incorporate dry ingredients, mixing until no flour streaks remain. Add 1/4 cup of fresh lemon juice and zest of 2 lemons, mixing gently.

Fold in 1 to 1 1/2 cups of fresh blueberries gently, ensuring an even distribution.

Pour the batter into the prepared baking dish and bake for 40-45 minutes until a toothpick comes out with moist crumbs.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth.

Once cooled, drizzle the glaze over the cake and let it set before slicing and serving.