Preheat oven to 350 degrees.
Grease bundt cake mold with non-stick spray and dust lightly with flour.
Reserve 2 tablespoons of dry cake mix. Put rest of cake mix, pudding mix, yogurt, oil, water, lemon juice, zest and eggs in a mixing bowl. Mix for 2-3 minutes on meduim speed until well-blended, scraping down sides as needed.
With the reserve dry cake mix, toss blueberries until covered.
Pour 2/3 of the batter into cake pan, then spread blueberries over batter. Pour the remaining 1/3 of cake batter on top.
Bake until gold brown on top and starts to pull away from pan - about 45 minutes.
Remove from pan and place on wire rack for 15 minutes to cool. Loosen edges with a knife and flip gently onto plate or wire rack, then flip back again.
Cool for one hour, then dust with powdered sugar and garnish with fresh blueberries and mint sprigs.