Preheat oven to 350 degrees and prepare Bundt cake pan thoroughly.
In a large bowl, whisk the flour, baking soda and salt together, then set aside.
Using an electric stand or handheld mixer, beat together the butter and sugar until light and fluffy – about three minutes.
Add lemon rind and beat for another minute.
Add eggs one at a time, then add lemon extract and vanilla extract.
Continue beating for three minutes or until the mixture thickens and becomes smooth.
Add flour mixture and buttermilk to the butter and egg mixture and beat thoroughly.
In a small bowl, sprinkle the 3 tablespoons of cake flour over the blueberries and toss to coat. This will prevent the blueberries from sinking to the bottom of the cake batter while baking.
Fold the blueberries into the cake batter using a soft spatula or wooden spoon only until combined. Do not overmix.
Carefully scoop or pour the batter into the Bundt pan that was prepared earlier and smooth the top with the spatula or wooden spoon.
Bake for 50 to 60 minutes, or until a cake-testing skewer or toothpick inserted near the center of the cake comes out with only a few crumbs at the end.
Remove from oven once cake has finished cooking and rest on a wire rack for 15 to 20 minutes.
Flip the cake pan over onto a cake plate or other flat surface to remove the cake and finish the cooling process.
Glaze Instructions:
Whisk lemon zest, lemon juice, butter, and salt.
Add powdered sugar continue whisking until smooth and glaze has pourable consistency.
Add more powdered sugar or lemon juice to suit your glazing texture needs.
Drizzle over cake as needed before serving.
Notes
When it comes to preventing cakes from sticking to Bundt pans, preparation is key.For highly decorative Bundt pans with intricate nooks and crannies: use a flour-based baking spray (such as Baker’s Joy) to coat your pan. Spray your Bundt pans as thoroughly as you can for the best results. Regular cooking spray is generally not recommended for these types of cake pans. Coating with shortening and flour is also generally not recommended.For standard fluted Bundt cake pans: the general wisdom here is: if you have a recipe that you’ve successfully baked with and have a methodology that works for you, then “stick” with it. For some less-dense cake recipes, using a coating of shortening and a dusting of flour can work, although for other recipes, the flour can act as “glue” and have the reverse effect that you may be going for in preventing sticking. Butter is also generally not recommended for coating cake pans for baking.If you wish to grease with shortening and dust with a flour coating, use a coarse almond flour for lighter cakes, and fine cocoa powder for chocolate cakes. The almond flour will not affect the flavor of your cakes as it can easily be brushed off. If you have a concern about nut allergies, you can use a light cornmeal as well.