Instructions

1. Prepare the Oven and Pan:
Heat your oven to 350°F (175°C). Lightly grease and flour a 9×9-inch baking pan or one of similar size.

2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:
In a larger mixing bowl, beat the softened butter with the sugar until the mixture becomes pale and fluffy.

4. Add Eggs and Flavorings:
Beat in the eggs one at a time. Then mix in the lemon zest, lemon juice, and vanilla extract until combined.

5. Bring Together Wet and Dry Ingredients:
Add the dry mixture in portions, alternating with the sour cream. Begin and end with the dry ingredients, stirring only until everything is incorporated.

6. Add Blueberries:
Gently fold the blueberries into the batter, taking care not to overmix.

7. Bake the Cake:
Spread the batter evenly in the pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8. Prepare Lemon Creme Topping:
While the cake cools, whip the cold heavy cream in a chilled bowl until it thickens. Add the sugar, lemon juice, and zest. Continue whipping until soft peaks form.

9. Cool the Cake:
Allow the cake to cool for a short time in the pan, then transfer it to a cooling rack until fully cooled.

10. Frost and Enjoy:
Spread the Lemon Creme Topping generously over the cooled cake. Slice, serve, and savor the refreshing blend of lemon and blueberry in every bite.