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  Adjust oven rack to middle position, and preheat oven to 325 degrees. Spray and lightly flour a 12-cup non-stick Bundt pan.
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  Combine flour and salt in a bowl.
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  Whisk eggs, vanilla, lemon juice and zest in a separate bowl.
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  Using a stand mixer with a paddle, beat butter, cream cheese and sugar on medium-high speed for about 3 minutes, or until fluffy. Reduce speed to low and slowly add egg mixture until blended. Add flour mixture in 3 additions, scraping down sides of the bowl as needed.
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  Give batter a final stir by hand, and fold in wild blueberries.
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  Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about one hour 20-30 minutes. Cool cake in pan for 20 minutes. Since ovens can vary, check for doneness with a toothpick.
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  Gently remove cake from pan, and let cool completely, about 2 hours.

For Glaze

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  Mix confectioners sugar with 1 tablespoon fresh lemon juice until well blended. If necessary, add up to an additional tablespoon of lemon juice to thin to desired consistency.
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  Spoon glaze over cake when it is completely cool, letting it run down the sides.

For Wild Blueberry Lemon Sauce (optional)

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  Pour wild blueberries and limoncello into a small saucepan and bring to a boil. Reduce heat to a simmer, and add cornstarch-water mixture. Stir well until mixture thickens slightly. Cool.
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  Serve cake with wild blueberry sauce spooned over slices if desired.
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  Cake can be wrapped in plastic or stored in an airtight container at room temperature for 3-4 days.