Blueberry Lemon Cake

INGREDIENTS

1 3/4 cups

all purpose flour (235g, plus 1 tbsp to coat berries)

1 1/2 tsp

baking powder

1/4 tsp

kosher salt

1 2/3 cups

granulated sugar (245g)

3/4 cup

unsalted butter (170g)

egg whites (room temperature)

1/2 cup

whole milk (120ml, room temperature)

1/2 cup

sour cream (120ml, room temperature )

1/3 cup

lemon juice (40g, fresh)

1 tbsp

lemon zest

3 tsp

vanilla extract

1 1/3 cups

blueberries (180g, fresh)

1 tbsp

water

1 1/2 cups

blueberries (203g, fresh)

1 tbsp

granulated sugar

1 tbsp

lemon juice (fresh)

1 lb

unsalted butter (445g, room temperature )

2 lb

confectioners' sugar (907g)

3 tbsp

lemon juice

1/4 tsp

kosher salt