Blueberry-Sour Cream Pound Cake with Lemon Cream

INGREDIENTS

• 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
• 1 tablespoon coarse salt
• 3 sticks softened unsalted butter, plus more for pans
• 1/2 cup sour cream
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs
• 2 cups blueberries
• 2 tablespoons sanding sugar
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar
• 2 teaspoons lemon zest