Flour | Baking Powder | Salt Baking Soda | Butter | Greek Yogurt Sugar | Eggs | Vanilla | Buttermilk Lemon Juice | Lemon Zest Blueberries | Powdered Sugar
Whisk flour, baking powder, baking soda, and salt together. Separately, mix buttermilk, lemon juice and vanilla. Set both mixtures aside.
Cream the butter and Greek yogurt on medium speed until well blended. Add the sugar and beat until fluffy, then add the eggs one at a time.
Alternate adding the flour mixture and buttermilk mixture until everything is incorporated in the mixer bowl. Then add the lemon zest and blueberries.
Bake the cakes in a mini bundt pan for 20-24 minutes. Whisk powdered sugar, lemon juice and buttermilk until smooth. Drizzle over the cooled cakes.