Creating a delicious Lemon Blueberry Pound Cake can be straightforward by following these clear steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice. Mix until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Alternate Mixing: Gradually add the flour mixture to the wet ingredients, alternating with buttermilk. Begin and end with flour mixture, mixing until just combined.
6. Fold in Blueberries: Gently fold in the blueberries. Be careful not to over-mix to maintain the delicate texture of the berries.
7. Pour Batter: Pour the batter into the prepared pan(s), smoothing the top with a spatula.
8. Bake: Bake in the preheated oven for 50-60 minutes. A toothpick inserted in the center should come out clean.
9. Cool: Once baked, let the cake cool in the pan for about 15-20 minutes. Then transfer it to a wire rack to cool completely.
10. Serve or Frost: Once cool, you can dust the cake with powdered sugar or drizzle with a lemon glaze if desired.

These steps will guide you through the baking process effortlessly!