In your mixer, mix butter and sugar until creamy. Add vanilla, then eggs one at a time until well blended.
Add lemon juice and lemon zest.
In a separate bowl, mix flour, baking soda, and salt .Slowly add to the butter mixture with your mixer going.
Add poppy seeds.
Remove bowl from mixer and mix in blueberries with a spoon or spatula.
Pour mixture into a greased and floured bundt.
Place in the oven for 1 hour and 15 minutes.
Remove from oven and allow to cool for 15 minutes before removing from the bundt pan. Place on a cooling rack to cool completely.
To make lemon glaze, add one Tbsp. lemon juice into 1 cup powdered sugar and stir well. Add more lemon juice, 1 tsp. at a time, until glaze becomes like a very thick syrup. Pour over the top of the cooled cake, sprinkle with lemon zest, and serve.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/06/17/blueberry-lemon-poppy-seed-cake/