Reserve eight blueberries for garnish. In a bowl of a food processor fitted with a metal wing blade, place remaining blueberries, the 1/3 cup sugar and the lemon juice. Process until almost smooth, (about 1 minute); and then transfer to a small pan. Sprinkle gelatin over blueberry mixture: let stand until gelatin is softened, about 5 minutes. Over very low heat, heat mixture, stirring constantly, until just hot and gelatin dissolves, about 2 minutes. Transfer to a large bowl; cover and refrigerate; stirring mixture occasionally until it mounds slightly, 1 to 1 1/2 hours*. With an electric mixer, beat 1/2 cup of cream until stiff peaks form, about two minutes. Fold whipped cream into blueberry mixture: cover and refrigerate until mixture is almost firm, about 30 minutes line the bottom and sides of an 8 x 4 x 4-inch loaf pan using a 20-inch length of foil, allowing edges to overhang pan; set aside. Cut pound cake horizontally in four even layers; place bottom layer in prepared pan. In a cup combine orange juice and orange liqueur. Using a small spoon drizzle about a quarter (2 1/2 tbsp.) of orange mixture over cake. Evenly spread with a rounded cupful of blueberry mixture. Repeat two more times, using pound cake, orange and blueberry mixtures cover with remaining cake layer, cut-side-up. In a medium size mixing bowl, beat remaining 1 cup cream with 1 tbsp. sugar until stiff peaks form. Un- wrap the cake; using ends of foil lift cake from pan; invert onto a serving plate. Pipe or spread whipped cream over sides and top. Garnish with reserved blueberries. *To cool faster, place in freezer, stirring occasionally, until mixture mounds slightly, about 30 minutes.