Preheat oven to 350 degrees.
In medium-sized bowl, sift together two cups of flour (will use 3 tablespoons of flour later), baking powder, and salt. Set aside.
In another medium-sized bowl, use an electric mixer to cream together butter, and sugar. Add eggs one at a time. Add milk, vanilla extract, lemon extract, lemon, and lime juice. Mix until fluffy.
Add flour mixture. Mix just until combined. Batter will be fluid. Set aside.
In medium-sized bowl, sprinkle one tablespoon of flour over blueberries. Stir to evenly coat. Set aside.
Use baking spray with flour to generously grease 4-cup Bundt pan.
Pour half of batter into bundt pan. Add 1/4 cup of blueberries coated with flour. Pour in remaining batter. Top with remaining 1/4 cup of blueberries coated with flour.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Oven temperatures vary. Decrease 25 degrees if cake's edges start browning 20 minutes into baking (cooking too fast).
After baking completely, carefully remove HOT bundt pan from oven. Let stand 15 minutes. If cake doesn't move easily when pan is shaken, loosen by using a rubber spatula to go around edges.
Cover top of Bundt pan with a large cake plate. Flip over to release cake.
Allow cake to cool at least 15 minutes.
Place powdered sugar in a sifter and lightly dust top of cake.