Heat oven to 350ºF. Grease & flour an 8-inch round cake pan. In a medium mixing bowl, whisk together flour, baking powder, baking soda & salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter & sugar until creamy (~2-3 min).
Add the eggs one at a time, beating well after each addition.
Add the sour cream, lemon zest & lemon juice. Slowly add the flour mixture, mixing until just incorporated. Stir in blueberries.
Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean (~50 min).
Remove from oven & let cool for 5 minutes. Turn cake out onto a cooling rack to cool.
Serve warm or at room temperature dusted with powdered sugar just before serving.