GETTING READY

Preheat oven to 350 degrees F. Grease two baking pans with the butter paper and set aside.

MAKING

In a bowl, with an electric mixer cream together the butter with both the sugars, until very light and fluffy, about 5 minutes.

Add the eggs, vanilla extract, and sour cream. Mix until everything is combined.

Stir the flour, baking power, and salt. Mix until just combined.

To the batter add the zest and juice of lemons and give another mix.

In a small bowl mix the blueberries with flour until the berries are coated.

Add the blueberries and fold them into the batter with a spatula, not the electric mixer.

Evenly distribute the batter into two greased cake pans and bake for 25-30 minutes depending on your oven.

Take out the cakes and let them cool completely.

Meanwhile, prepare the frosting. In a bowl with an electric mixer cream together the cream cheese and butter until smooth, about 3 minutes.

Add the powdered sugar, vanilla, and lemon zest. Give it another mix to combine completely.

FINALIZING

On your cake stand add the first layer. Evenly cover the top of the cake with frosting and add the second layer. Top the cake with the frosting and then spread it evenly around the sides.

Garnish with fresh blueberries and lemon slices on the top.

SERVING

Slice the cake and serve for dessert.