1 Preheat the oven to 350 F. Coat a loaf pan with baking or cooking spray.

2 In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, salt and cinnamon. Set aside.

3 In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs and mix well. Add the lemon juice and 1/2 cup of apple juice, then mix well.

4 Add the dry ingredients and mix on low until just mixed.

5 Place the blueberries in a medium bowl and dust with the remaining

6 2 tablespoons of flour, tossing to coat them evenly. Add the berries to the batter, discarding any excess flour that does not adhere to the berries.

7 Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry.

8 Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour.

9 When ready to serve, cut the pound cake into thick slices and arrange on a platter. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Drizzle the glaze over the slices.

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