Preheat the oven to 350 degrees F. Prepare a 9" cake pan with nonstick cooking spray.

Combine the flour, sugar, baking powder and salt in a medium size mixing bowl.

Add the cottage cheese to a food processor or blender. Blend until smooth (it’s ok if there are a few lumps).

Add the blended cottage cheese, eggs and vanilla to a separate mixing bowl. Mix together with a hand held mixer until just combined. Be careful not to overmix the batter.

Carefully fold the flour mixture into the wet ingredients. Stir in by hand until just combined.

Add the melted butter, slightly cooled, and combine.

Set aside 1/2 cup of the blueberries. Stir the remaining berries into the cake batter.

Pour the batter into the cake pan. You may need to gently tap the pan on the counter to remove air bubbles and even out the batter. If it still looks uneven, gently smooth with a rubber spatula.

Top with the remaining blueberries. Don't stir into the batter but place on top and carefully press into the batter slightly.

Bake the cake for 45- 50 minutes until a toothpick inserted into the center of the cake comes out clean.

Allow to cool on a wire rack and then remove from the pan and place on a platter.

While the cake cools, combine the glaze ingredients in a small bowl. Whisk together the powdered sugar and lemon juice until smooth.

Drizzle over the cake.

Then the cake is ready to slice, serve and enjoy!