1-First, preheat the oven to 325°F and thoroughly grease and flour a 12-cup bundt pan. This step is crucial for easy removal and a clean presentation.

2-Next, in a large bowl, whisk together the flour, baking powder, baking soda, and salt to blend the dry ingredients evenly.

3-Using an electric mixer, cream the softened butter and sugar on medium-high speed until light and fluffy, which takes about 3 minutes. This incorporates air for a lighter cake. Reduce the speed to medium-low and add the vanilla extract, almond extract if you’re using it, and eggs one at a time, beating for 2 more minutes while scraping the bowl as needed.

4-Add half the flour mixture and beat on low until combined, then mix in half the Greek yogurt. Repeat with the remaining flour mixture and yogurt, being careful not to overmix for a tender crumb. Gently fold in the blueberries by hand, reserving some for decorating the pan to add visual appeal.

5-Sprinkle the reserved blueberries evenly in the prepared bundt pan, then pour the batter over them and smooth the surface. Bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes until it’s lukewarm, then invert it onto a cooling rack to cool completely.

6-For the glaze, whisk together the powdered sugar, starting with 2 tablespoons of milk and the vanilla extract until smooth. Adjust the thickness by adding more milk or powdered sugar as needed, then drizzle it over the cooled cake.