Preheat oven to 400 degrees (if you have a dark baking sheet, lower by 25 degrees). Prep baking sheet by lining with 1 sheet of parchment paper. Set aside.
For the blueberries, add blueberries, sugar, and lemon juice in a medium bowl. Toss together and set aside. Toss regularly to help the sugar dissolve into the lemon juice. Set aside.
In a large bowl, add flour, baking powder, baking soda, sugar, and salt. Grate butter using the shredding side of a box grater and place into the flour mixture. Toss together to combine. Place into the freezer for 10 minutes.
Remove from freezer and toss in lemon zest until evenly combined with flour mixture. In a small bowl, whisk sour cream and heavy cream together. Create a well in the flour mixture and pour in the cream mixture. Mix with a wooden spoon about 15 times around. Don't worry if it's not completely mixed.
Flour your kneading surface. Pour out shortcake mixture onto counter and work together with your hands until the mixture is no longer dry and crumbly. Flour your rolling pin and begin to roll out the dough into a rectangle until it's about 3/4-inch thick. Fold in half so the short edges touch. Rotate the dough and repeat this again 4 more times, adding flour as needed to prevent sticking. Roll out into one final rectangle that is 7" x 5½".
Cut rectangle of dough once down the middle lengthwise. Cut each half into 3 smaller rectangles of the same size. Place onto prepared baking sheet. Sprinkle the tops with granulated sugar. Bake biscuits in a preheated oven for 20-25 minutes, or until they start to brown on the edges. Remove from oven.
While the shortcakes cool, make the whipped cream. Add the heavy cream, sugar, vanilla, and a pinch of salt to a bowl of a stand mixer. Mix on medium until the whipped cream turns into soft peaks. Add in the sour cream and mix just until combined.