In the large mixing bowl, of your stand mixer, add the room temperature butter. Using the paddle attachment, beat the butter on medium speed until it is creamy.
Into the mixing bowl add the granulated sugar, and continue mixing until combined.
Next add in, lemon zest, lemon juice, and eggs. Continue beating the mixture to combine.
Turn the mixer off.
Add in all-purpose flour, baking powder, baking soda, and vanilla extract if desired. Mix until the cake batter is completely combined.
Turn the mixer, off and remove the mixing bowl from the stand mixer.
Add the blueberries to your cake batter. Using a spatula, gently fold the blueberries into the cake batter, just until they are combined. Be careful that you don’t over-mix, or the cake batter will turn purple.
Preheat the oven to 300°F.
Line the bottom of the pan with parchment paper. I also like to spray it with cooking spray, but you don’t have to, it just makes it easier to remove the cake from the pan.
Pour batter into the pan, being careful to keep it on top of the parchment paper. Scrape the sides of the bowl with your spatula to make sure you have all of the good stuff.
Give the pan a gentle tap against the countertop, to help it smooth out.
Place it into the oven and bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean, and the pound cake is a nice golden brown color.
Remove the pound cake from the oven once it is fully baked, and let the cake cool to room temperature.
While your lemon blueberry pound cake is cooling, you can prepare the lemon glaze.
In a medium bowl, add powdered sugar, and lemon zest. Stir to combine.
Slowly pour in your lemon juice, while slowly mixing. Add just enough lemon juice so that your glaze is easy to drizzle. Be careful to not add too much juice so that it is super runny.
After your pound cake has completely cooled, run a sharp knife over the two ends, where there is no parchment paper to loosen the cake from the pan.
Using the parchment paper, lift the cooled cake out of the pan.
If the pound cake is still warm, let it finish cooling on a wire cooling rack.
Drizzle your lemon glaze on top of the pound cake, and let it dry.
Transfer the glazed lemon blueberry pound cake to your serving dish, and top with fresh lemon slices, lemon zest, and fresh blueberries if desired.
Then serve and enjoy your delicious lemon blueberry pound cake!