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Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Set aside.
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Cream together the butter and sugar in a large mixing bowl until light and fluffy and almost white in color. Add the lemon zest and cream a little longer. Scrape the sides and bottom of the bowl as needed.
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Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to incorporate.
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Add the yogurt and the flour mixture, alternating, beginning and ending with the flour mixture, in 2 and 3 additions respectively. Mix on low speed to incorporate after each addition. Scrape the sides and bottom of the bowl as needed.
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Gently fold in the blueberries and refrigerate at least an hour.
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Preheat the oven to 400 F. Grease your mini bundt pan (enough for 12 mini bundts, so probably 2 pans).
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Scoop the batter into the prepared bundtlette wells, dividing the batter evenly. Bake the bundts until a cake tester inserted in the center comes out clean, 17-22 minutes (check at 17). Remove from the oven and allow the cakes to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.