Blueberry-Lemon Pound Cake with glaze

1 1/4 cups flour
1 teas. baking powder
1/4 teas. salt
1/2 cup unsalted butter (@room temp.)
3/4 cup sugar 
2 eggs
1/4 cup heavy (whipping) cream
1/4 cup lemon juice (3 Tbs.)
1 cup blueberries

*Note- this is a tart cake. To make it sweeter use 1 cup of sugar, 1 Tbs. lemon juice, and increase cream to 1/2 cup- using half milk and half cream will also help sweeten cake.

Preheat oven to 350 degrees. Coat 4 by 8 in. loaf pan with vegetable oil and dust lightly with flour. Wash berries and set aside to dry (on paper towel). In small bowl, mix dry ingredients. In separate, large bowl, cream butter with sugar. Add eggs- one at a time. Whisk thoroughly. Add half of flour mixture, stirring in with spoon. Add cream and lemon juice. Mix well. Add remaining dry ingredients. Stir until smooth. Fold in berries with care (If still moist, dust with dab of flour). Pour into pan and bake for approx. 1hr. and 10 min. until inserted toothpick comes out clean and top is browned.

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for glaze:

2/3 cup of confectioners sugar
1-2 teas. lemon juice (for tart or sweet)
1 Tbs. unsalted butter (@ room temp.)

Mix all ingredients until batter is smooth. Heat in microwave for 30 sec. before spreading. Glaze pound cake when cake is cool.