This blueberry pound cake is a rich and buttery cake filled with fresh blueberries and bright lemon flavor. Top with this lemon blueberry pound cake with a delicious lemon glaze.
Beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.
By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the blueberries.
Evenly scoop the lemon blueberry cake batter into the prepared loaf pan. Bake the bread for 45-70 minutes (depending on the pan size) or until a toothpick inserted into the center of the moist blueberry pound cake comes out with a few moist crumbs.
In a mixing bowl, whisk the powdered sugar with lemon juice, milk and vanilla extract until well combined. Pour the glaze over the cooled blueberry lemon pound cake.