Wild Blueberry Lemon Cream Cheese Pound Cake - Wild Blueberries

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 6 large eggs, room temperature
• 2 teaspoons vanilla
• 1 tablespoon fresh lemon juice
• zest from 1 lemon
• 3 cups sugar
• 1 1/2 cups unsalted butter, softened
• 8 ounces Greek cream cheese, softened
• 1 1/2 cups frozen wild blueberries
• 1/2 cup confectioners sugar
• 1-2 tablespoons fresh lemon juice
• 2 cups wild blueberries
• 1/4 cup limoncello (lemon liqueur)
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water