For The Wet Ingredients For The Dry Ingredients For The Lemon Glaze

For The Cake

1. Preheat the oven to 180°C. Line your loaf pan with parchment paper. To a large bowl, add grated lemon zest, lemon juice, milk, sugar, oil, and vanilla extract. Whisk together.
2. Sift in the flour and baking powder and mix with an electric or manual whisk for a few seconds until the ingredients are combined.
3. In a separate medium bowl, toss the blueberries with a tablespoon of flour. This will prevent them from sinking in the cake batter.
4. Add the blueberries to the cake batter and fold them in with a spatula. Pour the batter into the prepared pan.
5. Bake the blueberry lemon pound cake at 180°C for 50 minutes. Cool down in the pan for 15 minutes before moving it to a wire rack to cool down completely.

For The Lemon Icing

1. To a small bowl, add icing sugar, lemon juice, milk, and vanilla extract. Stir until the sugar dissolves, and you get a smooth, pourable consistency.
2. Pour the glaze on top of the lemon blueberry pound cake. Slice the cake with a serrated knife, and enjoy!