Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to make sure your cake comes out smoothly, because nothing’s more heartbreaking than half your cake sticking to the pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes). This step helps create that soft, airy texture we all love.
Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, the kitchen is going to start smelling amazing at this point!
Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture, and mix just until combined, overmixing can lead to a tough cake, and nobody wants that.
Before adding the blueberries, toss them in a little flour. This helps prevent them from sinking to the bottom of the cake. Gently fold them into the batter.
Pour the batter into your prepared bundt pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack.
While the cake cools, whisk together the powdered sugar and water until smooth. The glaze should be thick but still drizzle-able.
Once the cake has completely cooled, drizzle the glaze over the top and sprinkle on some extra lemon zest if you’re feeling fancy. Then, slice yourself a piece and enjoy every bite!
