Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.

In a medium bowl, whisk together 1.75 cups flour, baking powder, baking soda, and salt.

In a small bowl, toss blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.

Using a stand mixer or hand mixer, cream the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.

Add eggs one at a time, beating well after each addition, then mix in the vanilla extract, lemon zest, and 0.25 cup lemon juice.

Reduce mixer speed to low and add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the flour mixture.

Gently fold the floured blueberries into the batter using a silicone spatula.

Spread the batter evenly into the prepared pan and bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth, then drizzle over the cooled cake before serving.