Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan.
In a stand mixer or using a large bowl and a hand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
Add vanilla extract, lemon extract, Greek yogurt, 3 tbsp. lemon juice, and lemon zest. Mix until smooth.
In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until just combined.
In a small bowl, toss blueberries with 1 tbsp. flour. Fold into cake batter.
Pour batter into prepared bundt pan. Bake for 50-55 minutes until a toothpick inserted comes out clean.
Remove cake from pan and allow to cool completely.
Once cake is cool, prepare the glaze. Whisk togehter powdered sugar and 1 tbsp. lemon juice. If you would like the glaze thinner, add the additional tbsp. of lemon juice.
Pour the glaze over the cake and serve.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/blueberry-lemon-bundt-cake/