Preheat your oven to 325°F (163°C). Grease and flour a standard-sized loaf pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Gradually add the flour to the batter, mixing well after each addition. Optionally, add vanilla extract for extra flavor.

Gently fold in the lemon zest and fresh blueberries until evenly distributed throughout the batter.

Transfer the batter to the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth glaze consistency.

Once the pound cake is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes.

Slice the Lemon Blueberry Pound Cake, garnish with additional lemon zest if desired, and enjoy!