Toss blueberries with 2TBSP of the flour mixture, to coat. Set aside
Add sugar to the zest and use a mixer to combine.
Add softened butter and cream with the sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Scrape down the sides and beat well.
Add the dry ingredients, stirring by hand until just barely combined. Add the sour cream, juice, milk mixture, folding gently just until all ingredients are moistened. Do not over mix.
Gently fold blueberries into batter and turn batter into prepared pan.
Bake for 45 minutes, until toothpick inserted in center comes out dry.
When cake is cool, make the frosting:
With a mixer, combine 4TBSP softened butter with 4c powder sugar, adding the reserved juices until it's a fluffy spreadable consistancy.
Frost the cake.
Slice and serve.
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