PREPARE THE FROSTING: Combine blueberries and lemon juice in a saucepan over medium heat. Cook, stirring them constantly and smashing them as you stir. In about 10 minutes you will have a dark blueberry reduction.

Take the blueberry reduction and strain it through a fine mesh strainer. You will need to push it through, using a scraping motion to get all of it through. Discard the large chunks left in the strainer and cool the puree completely before moving on to the next step.

Place the softened butter in the bowl of your mixer. Beat the butter on medium high for 2 minutes to get it nice and smooth. Add in 1/4 cup blueberry puree and beat again for 1 minute.

Add in the powdered sugar one cup at a time on low speed. After the sugar is all mixed in, add in the cream and the salt and beat the frosting on high for 2 minutes more. The frosting will be nice and fluffy!

PREPARE THE CAKE: Preheat oven to 350 degrees, and spray your bundt pan with non-stick cooking spray. Set aside.

Add ripe bananas to a small bowl and "mash" them with your mixer. Add in eggs, vanilla and yogurt and mix to combine.

In another bowl, cream together softened butter with both the granulated sugar and the brown sugar. Add banana mixture to sugar mixture and mix well.

Toss blueberries with flour set aside.

Sift flour, baking powder, baking soda and salt into another bowl. Add flour mixture to wet mixture little by little mixing to combine.

Fold in floured blueberries by hand. Pour into the prepared bundt cake pan.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before inverting cake onto a plate.

PREPARE GLAZE: mix powdered sugar, vanilla and milk together. Drizzle over warm cake. Cool.

Pipe the frosting onto the cake using a cake decorator or a gallon sized ziplock bag with the corner cut off.

Garnish with fresh blueberries.

Keep any uneaten cake in the refrigerator.