Toss your blueberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom of the loaf during baking.

Use both fresh lemon zest and juice—zest adds bright aromatic oils while juice provides acidity that deepens the lemon taste and keeps the crumb moist.

Let your eggs, butter, and milk sit at room temperature for 30 minutes before mixing to ensure proper emulsification and a tender, even crumb structure.

Mix your powdered sugar glaze with fresh lemon juice to reach a pourable consistency that clings to the loaf without dripping—test by lifting a spoon to see it coat lightly.

Fold in blueberries and walnuts gently by hand at the very end to avoid overdeveloping gluten, which will result in a dense, tough crumb instead of the desired pound cake texture.