INGREDIENTS

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• For the lemon cream topping:
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

INSTRUCTIONS

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or similarly sized cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.
In a separate large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until combined.
Gently fold in the fresh blueberries.
Pour the cake batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the lemon curd frosting. In a medium bowl, beat heavy cream with an electric mixer until it begins to thicken. Add the granulated sugar, lemon juice and lemon zest and continue beating until soft peaks form.
Once the cake is made, we take it out of the oven and let it cool in the mold for a few minutes. Then transfer to a wire rack to cool completely.
Once the cake has cooled, spread the lemon curd frosting over the top of the cake.
Cut and serve your lemon blueberry cream pie and enjoy!