Preheat oven to 350 degrees. Spray bundt pan well with non-stick spray – I like to use one with flour in it. If you don’t, then lightly dust with flour and shake out excess after spraying.
In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
Pour sugar into the bowl of an electric stand mixer fitted with the paddle attachment. Add applesauce and mix until well combined, scraping down the sides as needed.
Add eggs, vanilla, lemon juice and zest and mix until combined.
Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in Greek yogurt, then add remaining 1/2 of the flour mixture and mix until well combined.
Gently stir in blueberries.
Pour into the prepared bundt cake pan and cook for 40-45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs.
Let cool in the bundt pan for 10 minutes and then invert the bundt pan onto a cooling rack or serving plate to let the cake cool completely before frosting.