Bursting with blueberries and tart lemon flavors.
Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat until completely incorporated and smooth.
Cool cake in Bundt pan for 15-30 minutes, then invert on a plate.
For the lemon glaze, place all ingredients in a small bowl and using a hand mixer, beat until smooth.
Drizzle half of the glaze over the warm cake. Allow cake to cool completely and drizzle remaining glaze over the top.