Greek Yogurt Blueberry Lemon Bundt

INGREDIENTS

2 1/4 cups

all-purpose flour plus 1 teaspoon for blueberries

1/2 tsp

salt

2 tsp

baking powder

1/2 tsp

baking soda

1 cup

butter room temperature

1 cup

packed light-brown sugar

1 cup

granulated sugar

large eggs

1/4 cup

fresh lemon juice

2 tbsp

grated lemon zest

1 1/2 tsp

vanilla extract

1 cup

no fat Greek Yogurt

1 1/2

cups of fresh blueberries

1 tsp

all purpose flour for blueberries