Preheat oven to 325 degrees. Butter and flour a Bundt pan.
Combine flour, baking powder, baking soda and salt. Set aside. Using a handheld electric mixer or stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time. Then add the vanilla and lemon zest. On low speed, add 1/3 of the flour mixture. Then add ½ cup sour cream. Add another 1/3 of the flour mixture. Add the remaining ½ cup of sour cream. Then add the remaining flour mixture. Finally, fold in the blueberries.
Spread the mixture evenly in the Bundt pan. Bake for about 1 hour and 15 minutes, or until a wood skewer comes out clean. Transfer to a wire rack and cool for ten minutes. Invert cake onto plate and drizzle cake with syrup.
For the lemon glaze:
Bring the zest, lemon juice, sugar and water to a boil over high heat.
Continue to cook and reduce, about 5 – 10 minutes, before mixture starts to brown. Cool slightly.
For the candied lemons:
Cut lemons into small slices, about 1/8”. Make sure to discard seeds.
In a large skillet over medium heat, stir together the sugar, lemon juice, and water. Stir until sugar dissolves. Add lemon slices and simmer, keeping slices in a single layer. Simmer for about 15 minutes, or until lemons are slightly translucent.
Using tongs lay slices on wax paper and cool completely. Decorate cake to your liking with the candied slices. Enjoy!