3 cups all-purpose unbleached flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
1 cup plain yogurt
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon Vain vanilla extract
1 ½ cups fresh blueberries
for the cream cheese icing:

8 ounces cream cheese, at room temperature
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups powdered sugar
1-2 tablespoons milk

For the cake:

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

In bowl combine cream cheese, lemon juice, lemon zest, lemon extract, and beat until well combined.
Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
Frost the cake. Refrigerate until ready to serve.
Slice and enjoy!