• Preheatyour oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.

Mix Dry Ingredientss

• In a medium bowl, whisk together the flour,brown sugar, baking powder, baking soda, and salt. Set aside.

Cream Butter and Eggs

• In a large bowl, using an electric mixer,beat the softened butter together until light and fluffy (about 2-3 minutes).
• Add the eggs one at a time, mixing wellafter each addition. Then mix in the vanilla extract and lemon zest.

Combine Ingredients

• Gradually add the dry ingredients to thebutter mixture, alternating with the Greek yogurt. Start and end with the flourmixture. Mix just until combined.
• Gently fold in the blueberries that have been previously tossed in flour.

Bake and Serve

• Pour the batter into the prepared bundtpan, smoothing the top with a spatula.
• Bakefor 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
• Allow the cake to cool in the pan for about10-15 minutes before inverting it onto a wire rack to cool completely.

Cake Glaze

• In a small bowl, mix the powdered sugarwith 2-3 tablespoons of water until smooth. Adjust the consistency to yourliking; it should be thick enough to drizzle but fluid enough to pour.
• Once the cake is completely cooled, drizzlethe lemon glaze over the top. Garnish with extra lemon zest if desired.