Blueberry Bundt Cake

Makes one 10-inch Bundt cake; 16 servings

1¼   cups (2½ sticks) unsalted butter, room temperature and each stick cut into 4                      pieces, plus more for the pan
3      cups unbleached all-purpose flour, plus more for the pan
2      teaspoons baking powder
1¼   teaspoons kosher salt
2      cups granulated sugar
2      tablespoons grated lemon zest (from about 2 medium to large lemons)
1⅓  cups plain full-fat Greek yogurt
4      large eggs, room temperature
2      large egg yolks, room temperature
2      tablespoons fresh lemon juice
½     teaspoon pure vanilla extract
1½  cups fresh blueberries
 
Streusel:
½   cup packed light brown sugar
¼   cup unbleached all-purpose flour
2    teaspoons ground cinnamon
1    teaspoon pure vanilla extract
¼   teaspoon kosher salt
      confectioners’ sugar, for serving

1. Coat a 10-inch Bundt pan with softened butter and lightly dust with flour; reserve. Preheat the oven to 350°F with the rack in the lower third position.
2. Put the flour, baking powder, and salt in a medium mixing bowl. Whisk to thoroughly combine; reserve.
3. Put the butter and sugar in the bowl of the Cuisinart stand mixer. Attach the flat mixing paddle and mix on Speed 4 until light and fluffy, about 2 minutes, stopping to scrape down the bowl as needed. Add the lemon zest and mix for an additional 30 seconds on Speed 2.
4. Combine the yogurt, eggs, yolks, lemon juice, and vanilla in a small bowl. Whisk to fully combine.
5. While mixing on Speeds 2 to 3, gradually add one-third of the dry ingredients to the butter/sugar mixture and then half of the wet ingredients, alternating until all the ingredients are added and well mixed. Stop the mixer to scrape down the sides of the bowl, and then add the blueberries. Using a flexible spatula, gently fold into the batter.
6. Put the streusel filling ingredients in a small bowl. Whisk to fully combine.
7. Transfer half of the batter to the prepared pan. Sprinkle the streusel filling over the top, and then top with the remaining batter. Smooth to the edges of the pan and tap a few times on the counter to remove any air bubbles.
8. Put in the preheated oven, and bake until the cake is set and a cake tester comes out mostly clean, about 1 hour.
9. Allow the cake to cool in the pan on a cooling rack until the pan is cool to the touch, and then remove from the pan. Dust with sifted confectioners’ sugar before serving.