Preparation / Directions:
Sift 3 1/4 cups flour, baking soda and salt onto sheet of wax paper. Set aside. Use mixer to cream butter, sugar and lemon zest until light and fluffy. Add eggs and lemon extract. Beat until thick and smooth, 3 minutes. Add sifted flour and buttermilk. Mix well. Toss blueberries with 3 tablespoons flour to coat. Stir into batter, using wooden spoon. Batter will be very thick.
Transfer batter to greased and floured 12-cup bundt cake pan. Bang pan on counter to settle batter. Smooth surface with spatula.
Bake on center oven rack at 350 degrees until wood pick inserted in center comes out clean, about 55 to 60 minutes.
Remove cake from oven and let cool on rack 10 minutes.
Gently invert cake onto wire rack and remove pan. Set wire rack on baking sheet to catch glaze drippings. Brush warm cake with Tart Lemon Glaze, reapplying glaze as it drips onto baking sheet. Let cake cool completely. Can be made day ahead. Store at room temperature, covered airtight. This cake does not freeze well.
TART LEMON GLAZE Combine lemon zest and sugar in blender or food processor and process until zest is finely minced. Add lemon juice, butter and salt. Blend until smooth. Set aside at room temperature until ready to use. Makes 1/2 cup.