Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the sour cream, milk, lemon zest, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

While the cake cools, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.

Once the cake is completely cool, drizzle the lemon glaze over the top. Decorate with Easter sprinkles, if desired.