Here's how to make this sour cream blueberry coffee cake

First you'll need to preheat the oven to 350 and butter an 9x9 inch square baking pan.

In the bowl of a stand mixer or a large mixing bowl with an electric mixer cream together room temperature butter and sugar until light and fluffy.

Add in the egg, vanilla, sour cream, lemon juice and lemon zest and continue mixing until well blended.

In a separate medium bowl mix together 1 3/4 cups flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients gradually, mixing after each addition, until it has all been incorporated.

This creates a very rich thick batter, don't worry the thickness helps the berries to not sink to the bottom!

Place blueberries in a small bowl, pour reserved 1/4 cup of flour onto them and gently stir or toss to coat them completely.

Pour berries into batter and gently fold them in with a wooden spoon or spatula until they are well distributed.

Spread the batter evenly into the prepared baking pan and place in the preheated oven to bake for 35-40 minutes or until golden brown on the top and a cake tester or toothpick inserted into the center of the cake comes out clean