• Preheat oven to 350 F. Line the pan with a parchment paper. Spray with non-stick oil.
• Add two tablespoons flour to the blueberries and mix gently to coat.

Mix the Dry Ingredients

• Mix the salt and baking soda with the flour using a wire whisk. Set it aside.

Prepare the wet Ingredients

• Add the lemon to the milk and let it sit until it is curdled. Set it aside.
• Put the softened butter in the mixing bowl and mix until smooth. Add the sugar and mix until smooth. Add the eggs one at a time, mixing in between additions. Add the sour cream, milk mixture, and the lemon zest. Mix until the ingredients are incorporated.
• Add the flour mixture. Use a spatula to mix this batter so as not to overmix. Add the strawberries and mix to incorporate them into the batter. Do not overmix. as doing so will crush the blueberries.
• Transfer to the prepared pan and bake at 350 F for fifty minutes. In forty-five minutes, start checking the cake using the toothpick method. Let the cake cool down and top it with the prepared icing.

Make the icing

• Mix the powdered sugar and the lemon juice. Mix until smooth.