Preheat oven to 350°F. Line an 8 ½ x 4 ½ loaf pan with a parchment paper “sling”. (The sling will help in removing the pound cake from the pan) Generously spray the loaf pan with a baking spray (We like Baker’s Joy, or a generic version).

Dust the washed and dried blueberries with the 2 teaspoons of flour.

Add the 2 cups of all purpose flour, baking powder and salt to a small mixing bowl. Whisk to combine.

Add the granulated sugar and fresh lemon zest to a small bowl. Stir well to combine. This will encourage the lemon zest to release the oils in zest.

Using either a stand mixer fitted with a paddle attachment, or a large mixing bowl and a handheld mixer on medium high speed, mix the butter for 1 ½ - 2 minutes until lighter in color.

Add the sugar and lemon zest, and continue mixing for another 2 - 2 ½ minutes, until well incorporated. Be sure to scrape down the sides of the mixing bowl.

Lower the mixer speed to medium-low. Add the eggs, one at a time, mixing well after each egg. Scrape down the sides of the mixing bowl.

Add the vanilla, mix well, and then add the fresh lemon juice. (After adding the lemon juice the batter may look curdled, but that is normal)

Add the flour mixture, a little at a time, alternating with the room temperature milk and sour cream. Scrape down the sides of the bowl as you go.

Fold in the flour-dusted blueberries, shaking off the excess flour.

Spoon the batter into the prepared loaf pan. (To keep the parchment paper sling from sliding or folding onto the batter as you are filling the pan, you can use small binder clips to keep the parchment paper in place. Remove the clips before baking.) Use a spoon to smooth the batter.

Bake for 55-60 minutes, or until a toothpick inserted comes out clean with a few crumbs. (All ovens bake differently, so begin checking the pound cake at the 45-50 minute mark. You may have to add extra time if your oven bakes slower.) Remove the pound cake from the oven and allow the cake to cool completely before removing the cake from the pan.

Transfer the lemon blueberry pound cake to a cooling rack placed over a parchment paper lined baking sheet (Be sure to use the parchment paper sling to remove the cake. Also the parchment paper lined baking sheet will help with clean up if the glaze drips off of the pound cake.)

Add the sifted powdered sugar to a small mixing bowl. Whisk in the heavy cream and fresh lemon zest. Continue whisking until smooth. (You want a thick, pourable glaze, but not a paste.)

Spoon the glaze over the top of the lemon blueberry pound cake, smoothing as you spoon the glaze. Allow the glaze to sit for about 15-20 minutes before slicing and serving.