Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour half of the batter into the prepared cake pan and spread evenly.
Spoon the blueberry pie filling evenly over the batter layer, leaving about 1/2 inch border around the edges.
Carefully spoon the remaining batter over the blueberry filling and spread gently to cover.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Run a knife around the edges to loosen the cake, then invert onto a wire rack to cool completely before serving.