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

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

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 well after each addition. Then mix in the vanilla extract and lemon zest.

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

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.

Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.