• Preheat oven to 350 degrees F. and prepare a 9x5 loaf pan with nonstick cooking spray.

Making the Blueberry Swirl

• In a small saucepan combine 1 1/2 cups blueberries, 3 tablespoons granulated sugar, and 1 1/2 tablespoons fresh lemon juice. Bring to a low boil. Simmer for about 5 minutes until the berries are soft and release juices; mash berries while they cook. Set aside to cool.

Making the Lemon Pound Cake

• In a medium mixing bowl combine the flour, baking powder and salt; mix. Set aside.
• In a large mixing bowl (or bowl of a standing mixer) add the softened butter; mix well until light and fluffy.
• Add in the 1 cup of granulated sugar and mix well.
• Add the eggs one at a time, combining after each addition.
• Add the sour cream, lemon juice, lemon zest and vanilla extract. Mix just until just combined.
• Add in the flour mixture; mix just until combined.
• Spoon half of the batter into the prepared loaf pan. Top with evenly half of the blueberry mixture. Using a toothpick or butter knife swirl the blueberries into the top of the batter.
• Spoon in the remaining batter and repeat the swirl on top of the loaf.
• Place into the oven for 50-60 minutes or until a toothpick comes out clean. NOTE: If the top begins to brown before the inside is cooked cover with some foil, dull side facing the pound cake.
• Remove the cake and set on a cooling rack for 10 minutes. Remove from the loaf pan and place on a cooling rack with a rimmed baking sheet underneath. Allow to fully cool.

Making and Applying the Lemon Glaze

• Prepare the glaze by combining the ¾ cup of confectioner’s (powdered) sugar and 2 tablespoons of fresh lemon juice into a small bowl. Whisk until fully combined and smooth.
• Drizzle the glaze over the pound cake (any excess will drip into the baking sheet below the cooling rack).
• Serve at room temperature or warm for best flavor.