Sift together the first 5.3 oz of sugar, cake flour, and salt. Set aside.
In a stand mixer fitted with a whisk attachment, whip egg whites for 1-2 minutes. Add cream of tartar, lemon juice, vanilla, and the zest of one lemon. Whip for 1-2 minutes longer.
Gradually add the remaining 5.3 oz of sugar into whipping egg whites. Continue to whip whites on high until stiff peaks form. (The whites should be very white and glossy)
Very gentently FOLD flour mixture into whites. (This should be done by hand) Be very careful not to over mix or you will deflate your whites.
Add half of your cake batter into an un-greased angel food cake pan. Top with 1/2 of the blueberries, pressing some of them beneath the batter. Repeat with remaining cake batter and blueberries.
Bake at 350 degress for 40-45 minutes or until toothpick comes out clean.
Once removed from the oven, immediately invert cake pan. (I like to set the middle of the pan on a can of beans to ensure proper cooling) Let cool for 3 hours.
While cake is cooling make the glaze by whisking together powdered sugar and lemon juice. Set aside.
Once cake has cooled, run an offset spatula around the sides of the cake to help release. Place cake on serving plate and and top with glaze, fresh lemon slices and blueberries.