Grease and flour (or use non-stick spray) a 10-inch bundt pan.
In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl of a stand mixer, beat the eggs on medium-high speed for about 3 minutes (eggs will become thick).
Slowly add the sugar and continue beating for another 2-3 minutes.
Reduce speed to lowest setting and add oil followed by the limoncello, lemon juice, zest and vanilla extract.
Alternate the addition of the dry ingredients and buttermilk (in 2 additions). Mix on low speed until combined. Do not over mix.
Gently fold in the blueberries which have been tossed in one tablespoon of flour.
Bake in a 350℉ (175°C) oven for 35 minutes or until cake tester comes out dry.
Cool completely in cake pan on wire rack.
Dust with icing sugar before serving (optional).
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.