Instructions: For the Lemon-Blueberry Cake: Heat the oven to 350 degrees. Generously grease a 12-cup bundt pan. Coat the inside lightly with flour and tap out the excess.

Sift together the flour, baking soda and salt onto a sheet of wax paper; set aside.

Cream the sugar, butter and lemon zest in a large mixing bowl until light and fluffy, about 2 minutes. Add the eggs and lemon extract. Beat 3 minutes (the mixture will become thick and smooth). Add the sifted dry ingredients and buttermilk. Mix well to combine.

Toss the blueberries with the cake flour. Use a spoon or spatula to stir the floured blueberries into the batter; the batter will be very thick. Transfer the batter to the pan and bang it on the counter to settle. Smooth the surface with a rubber spatula.

Bake the cake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let the cake cool on a rack 10 minutes, then gently invert the cake onto the rack. Place the rack on a baking sheet and brush on the glaze. Cool completely before serving.

For the Tart Lemon Glaze: Place the sugar and lemon zest in a blender or food processor and blend until the zest is finely minced. Add the butter, lemon juice and salt and blend until smooth.

Brush the cake with the glaze while still warm, reapplying the glaze as it drips onto the baking sheet. This can be made a day ahead. Store the cake at room temperature, covered airtight. The cake does not freeze well.

This recipe yields 12 to 16 servings.

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