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Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you'd like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.
Place the sugar in the bowl of a stand mixer (or with a large bowl and hand mixer). Zest the lemon overtop the sugar. Use a rubber spatula to press the zest into the sugar, until evenly distributed. Then add the butter. Whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes.
Add the eggs, one at a time, and beat well after each addition. Beat in the lemon juice.
In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition.
Gently fold in the blueberries to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
Let the cake cool completely in the pan and then serve.