Preheat oven to 350°F. Lightly spray the bottom and sides of a 9 x 5 inch loaf pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Gently rub the zest and sugar together with your hands until the lemon oils infuse the sugar. Add the butter and cream together with the sugar and lemon zest until light and fluffy, about 2 minutes.

On medium speed, add one egg at a time, scraping down the bowl between each addition. Add the lemon extract and mix on medium until combined.

Add half of the flour mixture along with all of the buttermilk and sour cream. Mix on low speed until a few streaks of flour remain. Then add the rest of the flour mixture and continue mixing on low until the batter is smooth and creamy, with just a few streaks of flour left.

Toss the blueberries with the remaining 2 tablespoons of flour. Gently fold the blueberries into the batter using a spatula or wooden spoon, being careful not to overmix.

Transfer the batter to the prepared loaf pan.

Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the cake is browning too quickly on top, loosely tent the top with a piece of aluminum foil.

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes.

In a small saucepan, combine the blueberries, lemon juice, and a pinch of salt.

Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5-7 minutes.

Remove from heat, and strain the mixture through a fine-mesh sieve into a medium-sized bowl, pressing on the solids to extract as much liquid as possible.

Whisk the powdered sugar into the strained blueberry mixture until smooth.

Drizzle the glaze over the cooled loaf cake.

Allow the glaze to set before slicing and serving.