Preheat your oven to 350 degrees.
Coat your bundt pan with a thin layer of butter (you can also use a non-stick spray.)
In a medium bowl, whisk together the flour, baking soda, and salt.
In an electric mixer, beat the butter and granulated sugar at medium speed for about 3 minutes, until light and fluffy.
Turn the mixer down to low and add the eggs one at a time.
Add the flour mixture and mix until combined.
Add the Greek yogurt and lemon zest and mix until just combined.
Turn the mixer up to high and beat the mixture for 2 more minutes.
Fold in the blueberries.
Transfer the mixture to your bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.
Let the cake cool in the pan for about 5 minutes, then remove from the pan and let it sit on a wire rack until completely cool.
While the cake cools, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice if the mix is too thick.
Drizzle over the cake just before serving.