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Heat oven to 325 F. Liberally grease Bundt pan with butter and sprinkle with flour.
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In a medium bowl, combine flour, baking soda, baking powder and salt and stir well to mix.
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In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
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Add eggs, one at a time, scraping down after each addition.
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Add yogurt, lemon zest, lemon juice and vanilla; beat until well combined.
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With mixer on low speed, add in flour mixture and beat until just combined.
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Fold in blueberries.
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Pour batter into prepared pan.
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Bake for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.
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Let cool completely.
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Once cool, flip over to remove cake from pan.