Position a rack in the center of the oven and preheat the oven to 350˚F.
Butter and flour a 10-inch bundt pan. Set aside.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your electric mixer or with a hand mixer, beat the butter and cream cheese until completely smooth. Add the sugar in three additions, beating well after each addition.
Continue beating on medium-high speed until light and fluffy, about 3 to 5 minutes.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla, lemon zest, and juice and beat until incorporated.
Add the flour mixture and mix just until incorporated.
In a small bowl, gently toss the frozen blueberries with 1 tablespoon flour to coat; using a rubber spatula, gently fold the blueberries into the batter.
Pour the batter into the bundt pan and smooth out the top.
Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
Remove the cake from the oven and place it on a wire rack to cool for about 20 minutes.
Remove the cake from the pan and let it cool completely before cutting and serving.