Preheat oven to 350˚F (180°C). Prep a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment combine butter and sugar. Cream together at medium-high speed until pale and almost doubled in size, about 4 minutes.
Add the eggs, vanilla extract, and sour cream. Beat on medium speed until combined. Add lemon juice and lemon zest.
In another bowl combine flour, baking soda, baking powder, and salt.
With the mixer running on low speed, add flour mixture to the batter and beat until just combined.
Spread batter evenly into the prepared springform pan. Top with frozen or fresh blueberries.
Make the streusel topping: In the bowl of a stand mixer fitted with the paddle attachment combine flour, butter, granulated sugar, and lemon zest. Mix until all the flour is incorporated and the mixture is clumpy and not sandy anymore, about 2 minutes. Spread streusel evenly over the blueberries with your hands.
Bake for about 55-65 minutes, or until a skewer inserted in the center comes out clean.
Let cake cool in the pan on a cooling rack for about 10 minutes then remove the outer ring of the springform pan and let cool completely.