• Preheat oven to 350 degrees F.
• Coat a bundt pan with non-stick cooking spray and bread crumbs.
• In a large bowl, combine flour, baking powder,poppy seeds, baking soda, and salt. Add 1 cup frozen blueberries to flour mixture and stir to coat berries; set aside.
• In a medium bowl, combine yogurt, lemon juice, and vanilla; set aside.
• Cream together butter and sugar until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing until just combined after each addition.
• Add 1/3 flour mixture to butter mixture, mix until just moistened. Add 1/2 yogurt mixture, mix until just combined. Repeat, alternating flour and yogurt mixtures. Scrape sides of bowl as needed. Batter will be pretty thick.
• Spoon batter into prepared bundt pan. Smooth top of batter until even. Top with remaining 1/2 cup frozen blueberries.
• Bake for 45 minutes, until cake is golden brown and a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes. Remove cake from pan.

Glaze:

• Whisk together powdered sugar, milk, lemon juice, and lemon zest. If glaze is too thick, add more milk; if glaze is too thin, add more powdered sugar. Drizzle over warm cake.