Preheat your oven to 350°F / 180°C and prepare an 8 ½ x 4 ½ inch loaf pan with a parchment sling, or spray with a floured baking spray shortly before adding batter.

In a mixing bowl, add 2 cups all-purpose flour, 2 teaspoons baking powder, and a ½ teaspoon salt. Whisk to combine and set aside. Wash and pick through the blueberries and set aside 1 ½ cups worth.

In a large mixing bowl, add 2 large eggs, 1 cup granulated sugar, ¼ cup vegetable oil, and a ¼ cup melted butter. Whisk to combine well until the sugar has dissolved and mixed. Then add ¼ cup sour cream, 1 teaspoon vanilla extract, 2 teaspoons lemon zest, and 2 tablespoons lemon juice and whisk together thoroughly. Toss the blueberries in the reserved flour.

Beginning with the flour mixture, add about ⅓ of the dry ingredients and whisk together, followed with some of the milk, alternating until both are completely used. Mix until just combined. Now add the blueberries and fold into the batter.

As soon as the batter is finished, add it to the prepared loaf pan and place it into the oven. Bake for 55-65 minutes, until a toothpick comes out clean. Allow to cool in the pan for 15-20 minutes and then transfer to a cooling rack until completely cooled. Place some wax paper underneath the cooling rack (or foil or parchment paper).

When cooled, make the lemon glaze. In a small mixing bowl combine ¾ cup powdered sugar, 1-2 tablespoons of lemon juice, and a ½ teaspoon of vanilla extract and stir together until a thick but pourable glaze comes together. Spoon or slowly pour over top of the lemon blueberry pound cake until the top is fully coated. Once the glaze has set, slice, and serve.