Grease or spray the bottom and sides of a 9” springform pan* (See notes.) with cooking spray and line the bottom with parchment paper, give it a light seasoning as well. Preheat the oven to 350-degrees.
In a large mixing bowl, beat the butter on medium speed until creamy. Add 1 cup of the sugar and continue beating until light and fluffy, about 2 to 3 minutes.
Beat in the eggs, one at a time on medium speed.
Add the lemon zest and beat until mixed into the batter.
In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda and kosher salt.
Stir in the flour and cornmeal about ½ cup at a time, blending in on low speed, alternating with the buttermilk, ending with the flour and cornmeal. Mix just until blended together, taking care not to over mix the batter.
Mix in the vanilla and lemon extracts.
Pour the batter into the pan then scatter the blueberries over the top. Sprinkle the remaining 2 teaspoons of sugar over the berries.
Bake in a 350-degree oven for 45 minutes or until the cake tests done in the center. The cake will be golden around the edges and light in the center.
Let the cake cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge of the pan and remove the sides of the springform pan. Continue cooling the cake on the wire rack.
Serve warm or at room temperature, with or without a dollop of whipped cream.