For Cake:

1. Preheat oven to 350 degrees. Generously butter and flour a bundt pan, tapping out excess flour.
2. Beat together eggs & sugar on high speed until pale in color (about 3-4 minutes).
3. Add olive oil, then melted butter, then vanilla, then buttermilk. Blending between each addition. 
4. Whisk together dry ingredients (flour, baking powder, baking soda, salt) in large bowl.
5. Gradually add dry ingredients and mix until well incorporated.
6. Toss blueberries with 1/2 TBS flour then fold them into the batter along with the lemon zest. 
7. Pour into prepared bundt pan and bake for 55-65 minutes or until a toothpick comes out clean. (Should have a few crumbles on the toothpick but not raw batter.)
8. Cool for 15 minutes in the pan, then flip onto wire rack to cool completely prior to frosting. 

For Glaze:

1. Combine all ingredients in small bowl. Start with a smaller amount of powdered sugar and add as needed to your taste. 
   1. I like the glaze a bit thicker, but you can get away with a thinner glaze if you prefer!