Whisk the flour, baking soda, baking powder, and salt in a bowl to blend and remove any lumps. Place the blueberries in a separate bowl and add 2 tablespoons of the flour mixture to the blueberries. Toss to coat the blueberries. (This will help the blueberries stay suspended in the coffee cake as it bakes rather than falling to the bottom.)
Using a hand-mixer or stand mixer, cream the butter and sugar together until fluffy. Add the eggs (one at a time) and the vanilla extract, and combine well. Gradually add the dry ingredients and the sour cream, alternating between the two. Mix until well combined - the batter will be thick. Gently fold in the coated blueberries and spread the batter into the greased pan.
Make the crumb topping. Combine the flour, sugar and cinnamon in a small bowl. Pour in the melted butter and gently stir with a fork to form large crumbles. Sprinkle the crumbles over top of the cake batter in the pan. Bake at 350ºF for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out dry.
While the cake is baking, make the glaze. Combine the powdered sugar and lemon zest in a bowl. Add the lemon juice and whisk until smooth. When the cake is done, transfer to a cooling rack. Let cool for 15 minutes and then remove from the pan. You can do this by gently inverting the cake over a large plate and then flip back over to the cooling rack. Let the cake cool for at least 30 minutes and then drizzle the glaze over the top. Serve with a nice cup of coffee!