In a bowl sift together flour, salt and baking powder. Set aside.
Cream butter and sugar together using the paddle attachment of your stand mixer or using your hand mixer. Beat at 3-4 minutes till it's nice and combined.
Add in the vanilla extract, lemon extract and lemon zest.
Mix to combine. Add eggs, one at a time and mix well after each addition.
Add half of the flour mix and combine.
Add the milk and mix to combine and then add the remaining of the flour mix and combine. Remember to not over-mix the batter.
Fold in the blueberries.
Spray the mini bunt pan generously with a non-stick spray. Transfer prepared batter to the pan.
Bake at 350 F degrees for 20-22 minutes or until toothpick inserted in the center comes out clean. Mine were done in 20 minutes.
Flip the pan upside down to remove the cakes. Transfer the cakes onto a wire rack to cool completely.
In a bowl combine together powdered sugar, lemon juice, lemon extract (if using) and milk till you get a pouring consistency. Pour the glaze over the cooled lemon blueberry tea cakes and enjoy!