Mix together zest and white sugar until aromatic
Let rest for 30 minutes minimum
Toss blueberries with 1 tablespoon flour and let rest
Cream zest and sugar with brown sugar and butter
Add eggs one at a time, and whip until fluffy
Add vanilla and fresh lemon juice until incorporated
Add 1 cup of flour, powder and salt and stir to combine
Stir in ½ of the sour cream stirring to combine
Add another cup of flour and stir to combine
Add remaining sour cream, stirring to combine
Finish with ½ cup of flour and blueberries, lightly tossing just until mixed in
Just before baking, thoroughly grease a bundt cake pan then flour
Spoon batter into cake pan
Bake at Fahrenheit 350° for 60-70 minutes until browned and a toothpick inserted comes out clean
Allow to rest in pan for 20 minutes
Invert onto wire rack, but leave in pan until completely cooled
Drape glaze liberally over cake and allow to drip off sides when ready to serve