Lemon Blueberry Cake

Ingredients:
Cooking spray,
1 c per pan. butter, softened
1 c. pure sugar
4 large eggs
1 tsp. whole vanilla pods
Lemon peel 1
2 c. plus 2 tbsp. all-purpose flour, sifted
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 pt. new blue, some preserved in
1 c. powdered sugar
2 tbsp. lemon juice

Directions:
Make the cake: Preheat the oven to 350° and grease a 9″x-5″ cake pan with cooking spray. In a large bowl, beat the butter and sugar with a hand mixer until light and fluffy. Add the eggs one by one and beat well after each addition. Add vanilla pods and lemon zest and beat until combined.
In a medium bowl, combine 2 cups flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until combined. In a medium bowl, combine most of the blue cheese with the remaining 2 tablespoons flour and stir. Blueberries are cooked into cakes; Keep blue powder away from the surface.
Pour the batter into the prepared pan and smooth it well with a spatula. Sprinkle with blue cheese and bake for 1 hour to 10 minutes, or until a toothpick inserted into the center comes out tender. Let cool for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, prepare the icing: mix powdered sugar and lemon juice in a medium bowl. Sprinkle on the cooled cake and serve.