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Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan.
In a medium bowl, whisk or sift 2 ½ cups flour, baking powder, and salt together and set aside.
In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest until light and fluffy.
Add eggs one at a time, scraping down the bowl between each addition. Beat in vanilla.
Add ⅓ of the flour mixture to the batter, followed by half the buttermilk, another ⅓ of the flour mixture, the remaining buttermilk, and the remaining flour mixture.
Toss the berries with the remaining 2 tablespoons of flour and gently fold them into the batter.
Spread the batter in the prepared baking pan and smooth the top.
Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes.
Set the cake pan on a wire rack to cool for 30 minutes before inverting onto a serving platter.
Cool completely and whisk together the powdered sugar, lemon juice, and butter until smooth.
Spread the glaze over the top of the cake.