• Preheat oven to 325°F.
• Add sugar, lemon zest, and crystallized lemon to the bowl of a stand mixer or a large mixing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.
  2.5 cups granulated sugar, 4 teaspoon lemon zest, 1-2 teaspoon crystallized lemon
• Add butter and oil, and cream the mixture for about 3-5 minutes or until light and fluffy.
  1 ½ cups salted butter, 2 tablespoon vegetable oil
• Add eggs one at a time, followed by vanilla, mixing between each addition.
  6 large eggs, 2 teaspoon vanilla extract
• In a small bowl, stir together sour cream and lemon juice until smooth. Set aside.
  ¾ cup sour cream, ¼ cup fresh lemon juice
• In a medium bowl, whisk together cake flour and baking powder. Add in blueberries and toss to mix in blueberries and coat them with flour mixture.
  3 cups cake flour, ½ teaspoon baking powder, 2 cups fresh blueberries
• Fold in ⅓ of blueberry and flour mixture to batter until just combined, then fold in ½ of sour cream mixture. Repeat with another ⅓ of the blueberry and flour mixture, then remaining sour cream mixture, then the final ⅓ of blueberry and flour mixture.
• Spray a 12-cup Bundt pan or tube pan with baking spray (or brush with cake goop -- see note below), being sure to coat all the crevices.
• Spoon batter into pan and smooth the top. Drop cake pan onto counter a few times to eliminate air bubbles. Bake in preheated oven for 90 minutes, or until a toothpick entered into the center of the cake comes out clean.
• Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Prepare Lemon Glaze

• Whisk together powdered sugar, melted butter, lemon zest, and lemon juice until smooth. If needed, add more lemon juice a little at a time until mixture is a slightly thick, but pourable consistency.
  2 cups powdered sugar, 1 teaspoon lemon zest, ¼ cup fresh lemon juice, 2 tablespoon salted butter
• Pour glaze over cooled cake, let set, and serve.