Preheat your oven to 350°F (175°C) and generously grease a 6-cavity mini bundt pan with butter or non-stick spray.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, whisk together the granulated sugar, Greek yogurt, eggs, melted butter, lemon zest, and 2 tablespoons of lemon juice until smooth.

Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix or the cakes will be dense.

Toss the blueberries with a teaspoon of flour (this helps prevent them from sinking) and gently fold them into the batter.

Divide the batter evenly among the mini bundt cavities, filling them about 3/4 full.

Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the cake comes out clean.

Allow the cakes to cool in the pan for 10 minutes, then invert them onto a wire rack to cool completely.

To make the glaze, whisk the powdered sugar with 1 tablespoon of lemon juice, adding more juice slowly until you reach a pourable consistency.

Drizzle the glaze over the completely cooled cakes and let it set for 5 minutes before serving.