Bake the cake:

• Preheat oven to 350 degrees F. Prepare a 10- to 12-cup Bundt pan with nonstick cooking spray by spraying the inside; set aside.
• Take a medium bowl and combine the flour, baking soda, baking powder, and salt. Whisk and set aside.
• In another medium bowl, place butter and sugar and beat until light and fluffy. Add in the eggs one at a time, and continue to beat. Add vanilla and almond extract, lemon juice and lemon zest. Continue to mix for 2 minutes. Use a wooden spoon to mix in the flour mixture, alternating with the Greek yogurt, until all has been added in. Mix well; the batter will be very thick.
• Spoon half of the batter into prepared Bundt pan; sprinkle with the blueberries. Spoon the remaining batter on top of the blueberries, and spread with the back of the spoon evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean with just a few crumbs.
• Cool the cake for 15 minutes before inverting onto a wire rack. Allow the cake to cool completely before adding the icing.

Make the Lemon Cream Cheese Frosting:

• In a small bowl, add the cream cheese and butter and beat until incorporated. Add powdered sugar and continue to beat until smooth. Add 2 Tbsp milk, lemon juice, and vanilla extract and beat until creamy. Add additional milk, if needed, to reach desired consistency.
• Drizzle or spoon the icing completely over the cooled Bundt cake. Depending on the consistency of the frosting, it will drizzle down the sides of the cake.

TIP: When baking the cake, if the top begins to brown more than you'd like, lightly place a sheet of foil over the top of the cake while it bakes.