Preheat the oven to 325 degrees. Butter the bottom and sides of a 9x5 loaf pan.
In a medium sized mixing bowl, whisk or sift together the flour, baking soda, and salt. Set aside when finished.
In a large mixing bowl, cream together the butter and sugar until the light and fluffy.
Add the eggs, one at a time. Add the lemon juice, lemon zest, and sour cream and mix until combined.
Add the flour mixture in batches just until well incorporated in the wet ingredients.
Toss the blueberries in 1/2 tablespoon of flour. This will help them to not sink to the bottom of the cake.
Gently fold 1 cup of blueberries into the batter, reserving the final 1/2 cup of berries to sprinkle on top of the cake after if is in the pan.
Pour batter into a buttered bread loaf pan and sprinkle remaining berries on the top.
Bake for 50 to 65 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool in the pan for 15 minutes before removing to a wire rack to finish cooling down.
Stir together the confectioners sugar with the lemon juice and lemon zest.
Drizzle on the top of the cooled cake. Garnish with fresh blueberries and lemon zest if desired.
Bundt Pan Directions: Double the cake batter recipe for a bundt pan and cook an additional 15-30 minutes as needed, until a tooth pick inserted in the center comes out clean.
Nutrition facts are approximate.