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For the the cake:
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Preheat oven to 350u00b0F and spray a 10 to 12-cup bundt pan or two 8x4-inch loaf pans with Baker's Joy. In a medium bowl, whisk together the flour, baking soda, and salt; set aside until needed.
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In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter, sugar, eggs, vanilla, lemon oil, and lemon zest for 3 minutes. Add the flour mixture and buttermilk alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, and 1/3 flour, mixing well after each addition. Toss blueberries with 2 tablespoons of flour until well coated. Gently fold blueberries in to the cake batter by hand. Pour batter into prepared pan(s).
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Bake in center of preheated oven for 45-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove cakes from oven and cool for 10 minutes before turning out of pan(s).Cool cake(s) completely on a cooling rack before icing.
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For the icing:
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Place cream cheese, vanilla bean paste, heavy cream, and confectioners sugar in the bowl of a stand mixer fitted with a BeaterBlade attachment; cream until smooth. Spread icing on top of completely cool cake(s).
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Recipe adapted from Rustic Fruit Desserts.
