Preheat oven to 350 degrees.
In a medium sized bowl, mix together the baking powder, flour, and salt. Set aside.
Using a standing mixer, combine the butter and sugar until light and fluffy.
Once the mixture is fluffy, add in the Good Karma Sour Cream and vanilla extract. Continue to mix until combined.
A little at a time, begin adding in the lemon juice, vegetable oil, and lemon zest. Then gradually add in the dry mix with the other ingredients until just combined. Careful not to over-mix!Note: Batter will be thick!
In a small bowl, toss blueberries in 1 tbsp of flour until each of them are coated (this will keep the berries from sinking to the bottom of the cake). Gently fold them into the cake batter.
Transfer the mixture into a loaf pan lined with parchment paper (this will make removing the cake effortless) and place in the oven for 50-60 minutes or until a toothpick comes out clean once inserted in the middle and the cake is golden brown.
While the cake is baking, whisk together the powdered sugar and lemon juice until combined to make the glaze. Set aside.Note: sifting the powdered sugar will help ensure the icing is smooth.
Once the cake has finished baking, remove from the oven. Use the parchment paper to pull the cake out of the loaf pan and let cool for 1-2 hours before drizzling the lemon glaze over the cake. Garnish with additional lemon zest and enjoy!