For the Cake:
Preheat oven to 350 degrees.
Grease your bundt pan, set aside. Combine flour, baking powder and salt in a medium bowl and set aside. Combine butter and sugar and beat with your mixer until creamy. Beat in lemon juice , eggs and yogurt, mix until blended, add in zest then mix blend on medium for an additional 2 minutes. Add in dry ingredients and mix until just blended. Gently fold in your blueberries. Spoon your batter into the bundt pan. Bake for 25-35 minutes or until your tester comes out clean. Allow the cake to cool for 5-10 minutes, then gently flip it out onto a cooling rack or cake plate. Allow the cake to cool.
Once the cake is cool, top with your Lemon Drizzle, then spoon your blueberry compote over top. Serve.
For the Drizzle:
Combine sugar, water and lemon juice, mix until smooth. Add more liquid if necessary or more sugar for a thicker icing. If you choose, you can switch out the water for all lemon juice.
For the Blueberry Compote:
In a saute pan, combine your blueberries, water, sugar and lemon juice, cook over medium high heat until berries begin bursting and juice thickens a bit and coats the back of your spatula about 6 minutes.