Lemon Blueberry Sour Cream Pound Cake with Zesty Glaze - Bake it Good

Ingredients

• 339g unsalted butter, softened
• 600g sugar
• 5 large eggs, room temperature
• 375g all-purpose flour (not self-rising)
• 2g baking powder
• 3g salt
• 242g sour cream
• 60ml lemon juice (juice of one small lemon)
• Zest of one lemon
• 4g vanilla extract
• 8g lemon extract
• 225g blueberries (fresh or frozen)
• 120g powdered sugar, sifted
• 15-30ml fresh lemon juice, adjusted as needed
• Pinch of salt