Lemon Blueberry Layer Cake for 16

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper.
2. Toss fresh blueberries in a small bowl with 1 tablespoon of the measured flour until lightly coated and set aside.
3. Beat the softened butter and granulated sugar on high for 3-5 minutes until the mixture is pale and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the flour, mixing on low until just combined.
6. Gently fold in the floured blueberries using a spatula to avoid overmixing.
7. Divide the batter equally between the prepared cake pans.