Lemon Blueberry Cake in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Combine granulated sugar and lemon zest in a large bowl; rub the zest into the sugar with fingertips until aromatic.
3. Beat softened butter into the lemon sugar until pale and fluffy, approximately 3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and 2 tablespoons of lemon juice.
5. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add 1/3 of the dry ingredients and half of the sour cream to the butter mixture, ending with the dry ingredients. Mix until just combined.
6. Toss blueberries in a small amount of the measured flour, then gently fold them into the batter.
7. Pour batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean. Cool completely in the pan.
8. Prepare frosting by beating softened cream cheese and butter together until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract until fluffy.
9. Apply frosting to the cooled cake and slice into 12-16 portions.