Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

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

In another large bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract and orange zest.

Add the flour mixture to the butter mixture in three parts, alternating with the orange juice and sour cream. Start and end with the flour mixture.

Gently fold in the blueberries.

Pour the batter into the prepared cake pan.

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

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve warm or at room temperature.