• Cream butter and sugar in an electric stand mixer (or with a hand mixer if your arms are feeling strong) until lightened in color and fluffy.
• (While butter mixture is creaming, combine flour, salt, and baking powder.)
• Add eggs to butter mixture one at a time, mixing until almost fully combined after each addition.
• Add flour mixture to butter mixture gradually, alternating with sour cream. Start and end by adding flour mixture. Scrape down the sides of the bowl regularly to incorporate all batter.
• Mix in lemon extract and zest.
• By hand, fold in most of the blueberries, reserving a handful to sprinkle on top right before placing the cake in the oven.
• Pour batter into a tube cake pan that has been greased with shortening and top with remaining berries. Bake for about 1 ½ hours at 350°F. Test with a toothpick to ensure doneness.
• Use a knife to scrape the sides of the cake pan to ensure the cake releases well. Let the cake cool for about 15 minutes in the cake pan.
• Invert the cake onto a plate and invert again so that the cracked side of the pound cake faces up.
• Cover loosely until fully cooled. Drizzle glaze over cooled cake.
• Store in an air-tight container.

Lemon Glaze

• Right before using the glaze, whisk together lemon juice and powdered sure until completely smooth. (If your powdered sugar is lumpy, sift before using.) The glaze should be completely smooth because any lumps of uncombined sugar will look like little white dots on the cake.