Preheat the oven to 350 F and prepare a 9-inch cake pan.

Combine your flour, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, add your sugar and lemon zest. Rub the sugar and zest together with your fingertips for about 1 minute.

Add your butter to the sugar mixture and beat together until combined and creamy.

Add your eggs one at a time.

Next, add your sour cream or greek yogurt, lemon extract, and lemon juice.

Add your dry ingredients to your wet and begin folding everything in, but stop once you have a few pockets of flour remaining.

In a small bowl, combine the tablespoon of flour and blueberries together and mix to ensure all blueberries are coated with flour.

This step will help ensure the blueberries don’t sink to the bottom of the cake once fully baked.

In the bowl with the cake batter, pour your flour-covered blueberries and finish combining the batter - do not over mix.

Pour cake batter into your prepared cake pan and bake for about 30-32 minutes, or until a cake tester comes out clean.

Let cool fully before frosting.

Beat together the butter and cream cheese until fully combined.

Add remaining frosting ingredients and beat together until you get a light, fluffy frosting.

Use the recipe from Flouring Kitchen for the blueberry curd.

Place your cake on a plate or cake stand.

Design the cake however you would like with the frosting.

Add dollops of the blueberry curd on top.

Garnish the cake with a few fresh blueberries.