Step 1

Preheat oven to 325 degrees (F). Generously spray a 9" or 10" bundt pan with nonstick baking spray, being sure to coat every nook and cranny of the pan (I highly suggest using a baking spray that has flour in it).

Step 2

In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy; about 3 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract.

Step 3

In a separate bowl add the cake flour, baking powder, baking soda and salt, whisk well to combine and set aside until needed. On low speed, beat the sour cream into the batter. Add the lemon juice and beat until combined. Finally add in the flour mixture and beat until just combined. Turn mixer off. Using a rubber spatula, fold in the blueberries. Be sure to fold gently here to avoid over mixing the batter.

Step 4

Scrape the batter into the prepared bundt pan and bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place the Bundt cake pan on a cooling rack and cool completely before removing the cake from the pan, about an hour. Once cool, carefully remove the cake from the pan, frost, and decorate as desired.

Step 5

For the Cream Cheese Frosting: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. If the frosting appears too thin, add a little more confectioners' sugar, 1/4 cup at a time. Once the cake has completely cooled, spread the frosting over the top of cake and decorate with blueberries, lemon zest, and lemon slices, if desired. Slice and serve! Store this cake in the fridge, covered, for up to 3 days.