Preheat oven to 350 degrees F. In a medium bowl, combine flour, salt and baking powder and whisk together; set aside. *To make buttermilk for this recipe, simply pour milk into bowl and add 1 tablespoon fresh lemon juice and allow it to sit for 5 minutes.

In a large bowl fit with a mixer, cream together butter and sugar. Zest one lemon and chop zest finely. Add to mixture and cream together for 5 minutes. Add eggs, one at a time and beat for a few minutes until combined well. Alternate adding dry ingredients to mixing bowl and buttermilk and continue mixing until well combined. Fold in blueberries.

Grease a loaf pan with butter and flour and pour batter into pan. Bake for about 55 minutes. Allow to cool a little before adding glaze to the top.

To make the glaze, in a medium bowl, combine powdered sugar, water and vanilla extract. Using a fork or whisk, whisk ingredients until it is smooth. Pour over the top of the pound cake.