• Preheat oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan.
• In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingers for 1–2 minutes until fragrant and slightly damp.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and lemon sugar on medium speed for 5–7 minutes until very pale, light, and fluffy.
• Add the eggs one at a time, mixing well after each addition and scraping the bowl as needed. Mix in the vanilla, lemon juice, and lemon extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Mix just until combined.
• In a small bowl, toss the blueberries with 1 tablespoon flour. Gently fold them into the batter using a spatula.
• Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove air bubbles.
• Bake for 70–80 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent with foil after about 50 minutes.
• Let the cake cool in the pan for 20–25 minutes, then carefully invert onto a wire rack to cool completely.

Lemon Glaze

• In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and salt until smooth and pourable.
• Drizzle over the completely cooled cake, top with fresh blueberries and lemon zest and let set before slicing.