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1. Preheat oven to 350 degrees F. Generously grease a 8 1/2 inch loaf pan with 1 tablespoon butter.
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2. Place the 12 tablespoons butter in large bowl and beat on medium speed until fluffy, about 2 minutes. Add the sugar and cream together. Add eggs, one at a time, mixing and scraping in between each egg addition.
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3. In a separate bowl, sift together flour, powder, salt, and cornmeal. Add to the butter mixture in 3 stages, mixing well after each addition.
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4. Add the lemon zest and juice. Fold in blueberries. Transfer the batter to the prepared loaf pan. It should be very thick, so spread it evenly throughout the pan.
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5. Bake 45 minutes, until the cake is light golden on top and a cake tester inserted into the center comes out slightly moist.
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6. Glaze- Combine lemon juice and confectioners sugar. Let cake cool about 10 minutes and pour 1/2 of glaze over cake. Let sit for another 15-20 minutes and pour over rest of glaze over cake.
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* if you do not have cake flour, use 1 Tablespoon less of all pupose flour.
