Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Cuisine: European, Mediterranean, French
Ingredients: 1/2 cup milk; 1 tablespoon grated lemon zest, packed (see note); 2 tablespoons fresh lemon juice; 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup blueberries (if using frozen blueberries, do not defrost); 1 stick (1/2 cup) unsalted butter, softened; 1-1/4 cups granulated sugar; 2 large eggs; 3/4 cup confectioners' sugar; 1/4 teaspoon lemon zest, packed; 1-1/2 tablespoons fresh lemon juice