Lemon Blueberry Cake

A delightful dessert that combines the crisp zing of lemon and sweet burst of blueberries, perfect for any occasion.

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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, cream the softened butter until fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and lemon zest.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
Pour the batter into the prepared cake pan and smooth out the top. Bake for 25-30 minutes or until a toothpick comes out clean.
Let it cool for about 10 minutes in the pan before transferring it to a wire rack.

For extra texture, consider adding white chocolate chips or chopped nuts. Allow the cake to cool completely before frosting.