In a large bowl, beat the sugar, butter and cream cheese at medium speed with a mixer until well blended, about 4-5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon juice and lemon zest.
In a smaller bowl, measure 3 cups of flour. Remove 2 tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
To the remaining flour in the bowl, add the baking powder, baking soda and salt; stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture, being careful not to over-mix. Gently, fold in the blueberries. Pour the batter into a Bundt pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles.
Bake for 1 hour to 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. (Mine is perfectly done after 1 hour and 5 minutes.) Let cool in pan on a wire rack for 20 minutes. Gently loosen cake from edge and center of pan; invert onto plate. Cool completely.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.