• Preheat oven to 350º F (180º C). Using a baking spray, generously grease the cake pan. I use a Bundt pan 12-cup capacity.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
• In a large bowl, beat butter and sugar until creamy with an electric mixer on medium-high speed, about 3 - 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add oil; continue beating for 2 more minutes. Add lemon juice, lemon zest, and vanilla; beat to combine.
• Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. The batter is thick. Do not over-mix and a few lumps are okay. Over-mixing will lead to a tough, dense textured crumb.
• Toss the blueberries with 1 tablespoon of flour and gently fold into the batter.
• Pour the cake mixture into the prepared pan. Bake for 50 – 60 minutes (for a bundt pan, if you are using another type of pan see note for baking times), or until a skewer comes out clean when poked in the center. NOTE: Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
• Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow cooling completely before icing and serving.

MAKE THE GLAZE

• Whisk the confectioners’ sugar, 2 tablespoons of milk, and vanilla together. It will be very thick. Whisk in 1 or more tablespoons of milk, depending on how thick you’d like the glaze. Drizzle over cake.