Preheat oven to 350°F. Lightly grease and flour a 10-inch bundt pan. Set aside.
Sift together the flour, baking soda, and salt. Set aside.
Using an electric hand mixer or stand mixer with a fitted attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs and egg white, one at a time. Mix in lemon juice and vanilla extract.
Alternate beating in the flour mixture and yogurt until thoroughly combined. Gently fold in blueberries. Pour batter into prepared bundt pan.
Bake for 60 minutes, or until toothpick inserted into cake comes out clean. Allow to cool for 20 minutes in pan, then move to a wire rack to cool completely.
Notes
Cake will keep in an airtight container for up to five days, due to the moisture from the yogurt.
For less blueberry flavor, feel free to use plain or vanilla Greek yogurt instead of blueberry yogurt.