Preheat oven to 350 degrees F.

In large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In stand mixer bowl, combine butter and sugar. With paddle attachment, beat until light and fluffy (approximately 4 minutes).

Mix eggs into butter/sugar mixture one at a time. Add vanilla extract, lemon juice, lemon zest and canola oil and mix to combine.

With blender on low speed, add half of flour mixture. Add sour cream, then remainder of flour mixture. Mix until well combined.

In medium bowl, toss blueberries with remaining flour, coating evenly.

Fold in blueberries, then poppy seeds. (Note: They should be evenly distributed throughout batter.)

Fill mini silicone bundt cake molds with batter. Bake approximately 25 minutes or until toothpick inserted in center comes out clean.

Cool on wire rack. When molds are cool enough to handle, gently pop out cakes to continue cooling.