Lemon Blueberry Bundt Cake 

1. Preheat the oven to 325F (165C). Properly grease and flour a 10 or 12 Cup bundt pan of choice. I used this bundt pan.
2. In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
3. In a separate large mixing bowl, add the blueberries and 1 1/2 teaspoons of flour. Use a spoon to coat the blueberries with the flour. Set aside until ready to use.
4. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl and electric hand mixer, cream the butter, oil, sugar and lemon zest together at medium high speed until mixture takes on a pale yellow, fluffy appearance (about 3-4 minutes).
5. Mix in the vanilla extract and yogurt into butter mixture until fully incorporated, about 1 minute.
6. Next, beat the eggs into wet batter one at a time.
7. Reduce mixer speed to low, in an alternating fashion, starting and ending with the flour mixture, mix half of the dry ingredients mixture into wet batter, followed by all of the lemon juice and ending with the remaining dry ingredients mixture at low speed, about 1-2 minutes.
8. Use a rubber spatula to scrape down the sides and base of the bowl before giving cake batter a final mix at medium speed for one minute. This will help ensure a smooth, properly mixed batter.
9. Shake off excess flour from coated blueberries using a sieve, if needed.
10. Fold flour coated blueberries into lemon cake batter just until it is incorporated and evenly distributed in the cake batter. Take cake to not overmix batter.
11. Transfer cake batter into prepared bundt pan and smooth out batter using the back of a spatula. Tap the bundt pan against a hard surface 1-2 times to help spread batter into the folds of the bundt pan.
12. Place bundt pan on a medium baking sheet and bake cake batter for 65-75 minutes rotating the pan halfway through bake time. Cake is ready when a toothpick inserted into the center of the cake comes out clean.
13. Allow the cake to cool in the bundt pan for 10-15 minutes before inverting onto a cooling rack to cool to room temperature. Cake needs to be fully cooled before the glaze is poured on. 

Blueberry Lemon Glaze

1. In a large mixing bowl, add the powdered (confectioners’) sugar. Whisk in the blueberry jam and 4 teaspoons of the lemon juice into powdered sugar until a smooth but pourable glaze is achieved.
2. If glaze appears too thick to pour easily, whisk in the remaining lemon juice 1/2 teaspoon at a time. You may not need to use all of the remaining lemon juice just enough to obtain a smooth, pourable glaze. I ended up using 4 1/2 teaspoons. 

Assembly 

1. Place a cooling rack over a large baking sheet. 
2. Transfer cooled bundt cake to the center of the cooling rack. 
3. Pour glaze evenly over the top of cake. 
4. Gently transfer glazed bundt cake to a serving platter or large plate. 
5. Allow glaze to set, about 10-12 minutes, before serving.