Blueberry Lemon Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
Alternately add dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Fold in blueberries. Pour batter into prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
For the topping, whip heavy cream with lemon juice, granulated sugar, and lemon zest until soft peaks form. Spread over cooled cake.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 12 servings