Glazed Blueberry Pound Cake

* Preheat the oven to 350 degrees.

* Coat a loaf pan with baking or cooking spray.

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

* 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.

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

* Place the blueberries in a medium bowl and dust with the remaining 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.

* 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.

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

* 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.

Makes 8 to 10 servings.