Step 1

Zest and juice lemons and set aside.

Step 2

Preheat oven to 375°F. Grease and flour a 9x13 pan.

Step 3

Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.

Step 4

Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.

Step 5

Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.

Step 6

Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.

Step 7

Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.

Step 8

Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.

Step 9

Once cooled top with whipped cream or whipped topping.