• Preheat your oven to 325°F. Coat a 10-inch bundt pan with non-stick spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Gradually add the sugar and continue mixing until light and fluffy.
• Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl as necessary.
• Slowly incorporate the cake flour into the mixture, blending on low speed until well combined.
• Add the buttermilk and mix just until incorporated, scraping the bowl as needed.
• Stir in the lemon extract, then gently fold in the lemon zest and fresh blueberries.
• Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center. Allow the cake to cool to room temperature.

For the glaze:

• In a small bowl, combine the powdered sugar and lemon juice. Mix until smooth. Drizzle over the cooled cake.