Blueberry Lemon Cake

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius, ensuring it reaches the desired temperature before proceeding. Next, lightly coat a 10-inch Bundt pan with butter and dust it evenly with flour to prevent the cake from sticking during baking.

Using an electric mixer, cream together sugar and butter in a large bowl until they achieve a light, fluffy consistency. This process should take around 5 to 7 minutes, depending on the mixer's speed and your desired level of creaminess.

Gradually incorporate eggs one at a time into the sugar and butter mixture, blending until fully incorporated before adding the next egg. Subsequently, stir in a teaspoon of lemon extract to infuse the batter with its distinct flavor.

Combine flour, baking powder, and a pinch of lemon zest in a separate bowl; then, gradually add the dry ingredients to the cake batter, alternating with milk. To avoid over-mixing, use a spatula and manually stir the batter until it's just combined. Be sure to scrape the sides of the bowl frequently during this process.

Gently fold in a handful of blueberries, taking care not to bruise or damage their delicate texture. Spoon the cake batter into the prepared Bundt pan, ensuring it's evenly distributed.

Bake the cake in the preheated oven for 1 to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. This will indicate that the cake is fully cooked.

Allow the cake to cool in the pan for at least 10 minutes, providing it with time to set and firm up. Subsequently, invert the cake onto a wire rack to cool completely, at which point it's ready to be served.