Double Glazed Blueberry Lemon Pound Cake

1. Preheat oven to 350 degrees F

Prepare the baking pan:

1. Rub the inside of a 9in by 5in loaf pan with butter. Cut a piece of baking parchment to fit the bottom of pan and place inside. Grease paper. Dust the inside of pan with flour, tapping out any excess.

For the cake batter:

1. Sift the flour, baking powder, baking soda, and salt into a bowl.
2. In the bowl of a standing mixer using the paddle attachment, cream butter for 2 minutes on medium-low speed. Scrape down bowl.
3. Slowly add sugar and continue mixing for 5 minutes, scraping down the bowl twice.
4. Add eggs, one at a time, mixing for 1 minute between each addition and scraping bowl between each addition.
5. On low speed, alternately add sifted ingredients in 3 additions and sour cream in 2 additions, beginning and ending with the dry ingredients. Mix until combined, scraping down bowl frequently.
6. Add vanilla, lemon juice, and lemon zest. Mix to combine.
7. Pour ⅓ of batter into prepared pan.
8. Toss berries with ½ tablespoon flour to coat. Gently stir into batter with a rubber spatula.
9. Pour rest of batter into prepared pan.
10. Bake until golden brown and done. A toothpick inserted into the middle should come out clean. About 1 hour 15 minutes.
11. Remove cake from oven and let cool on a rack for 10 minutes.
12. Carefully invert cake onto a cooling rack. Remove baking paper. Invert cake onto another cooling rack, right side up.
13. Using a toothpick, poke holes all over top and sides of cake.
14. Gently brush Lemon Wash Glaze over top and sides until all is absorbed.
15. Let cake cool completely.
16. Top with Creamy Lemon Glaze.

For the Lemon Wash Glaze:

1. Combine sugar and lemon in a small saucepan. Bring to a boil, stirring to dissolve sugar. Turn off heat and set aside.

For the Creamy Lemon Glaze:

1. Prepare just before using
2. Combine the confectioners' sugar, lemon zest, lemon juice, and cream in a mixing bowl. Whisk until smooth.