Puree the milk, flour, 2 tablespoons of the granulated sugar, the lemon zest, a large pinch of salt and the eggs in a blender.
Whisk the sour cream, lemon juice, a pinch of salt and the remaining 2 tablespoons granulated sugar together in a small bowl.
Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour half of the batter into the skillet and cook until set, without flipping, 2 to 4 minutes. Gently slide onto a plate. Make another pancake with the remaining butter and batter. Cut each pancake in half and set on a dessert plate.
Fold the pancake halves into triangles and dollop with the sweetened cream and top with the blueberries. Sprinkle with confectioners' sugar and serve.
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