The cake has a tender and delicate crumb. Even though I accidentally overcooked it, the cake still stayed very moist, probably due to the yogurt in the batter. The blueberries are not a huge flavor in the mix. I may try it next time with raspberries we bought and froze in the summer.
The main disappointment to me in this cake was the lemon flavor. The directions have you bake the cake without any lemon juice, just lemon zest, then you make a simple lemon syrup that you brush on the top and sides of the cake. It is supposed to soak into the cake, but it stayed near the outer edges. Usually the zest adds lots of flavor, but I didn't really taste it except on the edges. Next time I will try adding some lemon juice to the actual cake and see if it helps.
Overall, it was a good cake, and since we have a tree full of lemons, I will be trying it with modifications again soon!