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Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
In a large mixing bowl, whisk almond milk, olive oil, lemon juice lemon zest, sugar, vanilla extract, and almond extract.
Add flour, baking powder, baking soda, salt. Use a rubber spatula to stir everything together and form a smooth batter.
Fold in blueberries and stir a few times to evenly incorporate.
Transfer the batter into the loaf pan.
Bake the bread for 70-75 minutes at 350°F (180°C) until a pick inserted in the center of the loaf comes out clean. You can tent the loaf pan with a large piece of foil after 40 minutes of baking to prevent the top of the pound cake from browning too fast.
Cool the pound cake on a cooling rack overnight, or at least 5 hours, before glazing and slicing. It's a thick bread and waiting overnight prevents the bread from falling apart as you slice.
When the loaf is at room temperature, prepare the lemon glazing.
In a small mixing bowl, stir powdered sugar, lemon juice, and almond milk. The glazing must be thick and glossy. If it's too runny, stir in an extra 1-2 tablespoons of powdered sugar.
Drizzle the lemon glazing on the top of the cooled bread.
Place the bread in the fridge for 1 hour if you want to set the glazing.