Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, or until light and fluffy.
While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake.
In a liquid measuring cup, whisk together the cream, vanilla extract, lemon extract, and orange extract.
In another bowl, whisk together the cake flour and salt.
Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl.
With the mixer on low speed, add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl again.
Let the mixture beat on low speed for 5 minutes.
With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning and ending with the flour mixture. Mix until well blended.
Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
Add the orange zest and mix well. (You add this one last because it gets caught around the paddle, the longer it mixes.)
Place the blueberries in a bowl. Add about ¼ cup of cake flour and toss. This will help them from bleeding and sinking to the bottom of the cake.
Sift excess flour off the blueberries by hand and add the coated blueberries to the batter mixture. Fold in by hand, incorporating completely.
Prepare a large 12-cup Bundt pan with floured baking spray.
Pour the batter into the prepared Bundt pan until it is about 1 to 1½ inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, use it to make muffins.)
Bake for 1 hour and 20 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it is done.
While the cake is in the oven, prepare the glaze (below).
Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated. This should dry in about 30 minutes and then you can wrap the cake. Any leftover glaze can be refrigerated for up to 2 weeks. This cake must be refrigerated, due to the berries.
Combine the orange juice concentrate, sugar, and water in a medium saucepan. Cook for 2 to 3 minutes over medium heat, or until the mixture is smooth and not grainy.