Pound Cake:
3 cups flour
1 teaspoon salt
6 large eggs, room temperature
2 teaspoons vanilla
1 tablespoon fresh lemon juice
zest from 1 lemon
3 cups sugar
1 1/2 cups unsalted butter, softened
8 ounces Greek cream cheese, softened
1 1/2 cups frozen wild blueberries

Lemon Glaze:
1/2 cup confectioners sugar
1-2 tablespoons fresh lemon juice

Wild Blueberry Lemon Sauce: (optional)
2 cups wild blueberries
1/4 cup limoncello (lemon liqueur)
1 teaspoon cornstarch mixed with 1 tablespoon cold water

Adjust oven rack to middle position, and preheat oven to 300 degrees. Spray and lightly flour a 12-cup non-stick Bundt pan.   Combine flour and salt in a bowl.   Whisk eggs, vanilla, lemon juice and zest in a separate bowl.   Using a stand mixer with a paddle, beat butter, cream cheese and sugar on medium-high speed for about 3 minutes, or until fluffy. Reduce speed to low and slowly add egg mixture until blended. Add flour mixture in 3 additions, scraping down sides of the bowl as needed.   Give batter a final stir by hand, and fold in wild blueberries.   Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 90-100 minutes. Cool cake in pan for 20 minutes.   Gently remove cake from pan, and let cool completely, about 2 hours.

For Glaze Mix confectioners sugar with 1 tablespoon fresh lemon juice until well blended. If necessary, add up to an additional tablespoon of lemon juice to thin to desired consistency. Spoon glaze over cake when it is completely cool, letting it run down the sides.

For Wild Blueberry Lemon Sauce (optional) Pour wild blueberries and limoncello into a small saucepan and bring to a boil. Reduce heat to a simmer, and add cornstarch-water mixture. Stir well until mixture thickens slightly. Cool.   Serve cake with wild blueberry sauce spooned over slices if desired.   Cake can be wrapped in plastic or stored in an airtight container at room temperature for 3-4 days.