Step 1

Preheat the oven to 350ºF. Grease a 9X13-inch baking pan. Set aside.

Step 2

In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.

Step 3

Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.

Step 4

In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in the 1 ½ cup blueberries, reserving ¼ cup. Pour into prepared baking pan. Scatter the remaining ¼ cup blueberries on top and gently press down. This helps evenly disperse the berries, making sure they don't fall to the bottom of the cake.

Step 5

Bake 35-40 minutes, or until toothpick inserted in middle comes clean. See recipe notes for baking instructions, if using gluten-free flour.

Step 6

Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.

Step 7

In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.

Step 8

If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.

Step 9

Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.

Step 10

Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.

Step 11

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