As the days grow warmer and the sun shines brighter, we find ourselves craving a dessert that is as vibrant and refreshing as the season itself. Look no further than the Blueberry Lemon Cake, a delightful concoction that captures the essence of springtime in every bite. This cake is the perfect marriage of sweet and tangy flavors, with juicy blueberries complementing the zesty notes of lemon zest. The addition of sour cream brings a luscious creaminess to the cake, making it irresistibly moist and tender. Whether you're hosting a garden party, enjoying a picnic with loved ones, or simply indulging in a quiet moment by yourself, this cake is sure to bring joy and satisfaction to your taste buds.

It's a cake that holds a special place in my heart. I still remember the first time I made it for my mother's birthday. She had always been fond of the combination of blueberries and lemons, and I was determined to surprise her with a homemade cake that featured her favorite flavors. The sour cream gave the cake a rich, velvety texture that had everyone at the party raving. The moment she took a bite, her eyes lit up, and her smile was brighter than ever. It was a moment of pure happiness, and it reminded me of the power of food to bring people together and create cherished memories. So, if you're looking for a recipe to save and make for a special occasion, or simply to treat yourself, this Blueberry Lemon Cake is the one for you.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh blueberries

Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Mix until just combined.

Gently fold in the blueberries until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Serve the Blueberry Lemon Cake with a dusting of powdered sugar or a dollop of whipped cream, if desired. Enjoy!

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