Preheat oven to 350°F and grease a 12-cup bundt pan.
In a medium bowl, stir together the flour, salt, baking powder and baking soda. Set aside.
In a small bowl or measuring cup, stir together milk, lemon juice, lemon zest and vanilla.
In a large bowl or the bowl of a stand mixer, cream together butter and sugar until it is light and fluffy.
Add the eggs, one at a time, mixing after each addition.
Stir in half of the flour, then half the milk. Add the remaining flour mixture then milk mixture, stirring until just combined.
Fold in the blueberries.
Spread batter in prepared pan then bake for 45-55 minutes or until a toothpick inserted into the center comes out mostly clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
To make glaze, stir together powdered sugar and milk. Add the lemon juice a little bit at a time until you get your desired consistency.
Drizzle over cake.
Extra cake should be covered and stored at room temperature for up to 5 days. Slices can also be wrapped in plastic wrap and frozen for up to three months.