Ingredients

• 2 cups cake flour + 2 tablespoons, separated
• 1 teaspoon fine sea salt
• 3 large eggs, room temperature
• 3 egg yolks, room temperature
• 1 cup unsalted butter, room temperature
• 1-¼ cup granulated sugar
• 1-½ teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice + 1 teaspoon lemon zest
• 1-½ cup fresh blueberries

Instructions

1. Set your oven to 325°F and position a rack in the center. Thoroughly grease a 9"x5" loaf pan, then add 1 tablespoon of flour. Tilt and tap the pan until coated, discarding any excess. Set aside.
2. In a medium bowl, whisk together the flour and salt. In another bowl, gently toss the blueberries with 1 tablespoon of flour. In a separate bowl, whisk together the eggs and egg yolks. Set everything aside.
3. Place the butter in a stand mixer fitted with a paddle attachment (or use a large bowl with a handheld mixer). Beat on medium-high speed for 1 minute. Gradually add the sugar while mixing continuously. Continue beating for 4–6 minutes, until the mixture is light and fluffy.
4. Scrape down the bowl. With the mixer on medium speed, add the eggs. Scrape again, then mix in the vanilla extract, lemon zest, and lemon juice until everything is incorporated.
5. Add the dry ingredients and mix on low speed just until no streaks of flour remain. Scrape the bowl, then gently fold in the blueberries until evenly dispersed.
6. Pour the batter into the prepared pan and smooth the top. Lightly tap the pan on the counter to remove air bubbles. Bake for 1 hour and 10 minutes, rotating the pan halfway through. Then loosely cover with aluminum foil and bake for an additional 15–20 minutes.
7. Let the cake rest in the pan on a wire rack for 15–20 minutes. Then turn it out onto a serving plate and allow it to cool completely before slicing.