The lemon, buttermilk, and blueberries combine to form an unbelievably moist and delicious dessert. You can serve this cake for breakfast and enjoy it.

Pour half of the buttermilk into a measuring cup to add oil and set that aside. To the other half, add four eggs, two tablespoons of lemon juice, zest of one lemon, and lemon extract, then whisk to break the eggs and set them aside.

Add the flour, baking powder, baking soda, salt, and sugar to the bowl of a stand mixer. Then, give that a whisk and add softened butter in small chunks, mixing it in until it resembles coarse sand.

Pour the milk and oil mixture and mix it on medium speed for 2 minutes. Then, add the liquid egg yolk mixture in three additions and mix it at low speed until you get a nice, thick, creamy batter with the consistency of a pancake batter.

Place the blueberries in a small bowl, sprinkle a teaspoon of flour, and coat them with the flour. This will help the blueberries not sink into the batter. Divide the batter between two baking pans, place half of the blueberries in each pan, and bake at 335 degrees.

Fahrenheit preheated oven for 30 to 35 minutes. Once baked and out of the oven, let the cakes cool for a few minutes before inverting them on a wire rack to cool completely before serving.