In the bowl of an electric stand mixer beat 1/2 cup butter on medium speed 30 seconds. Add granulated sugar, vanilla and lemon juice. Beat until incorporated. Add eggs, one at a time on low speed until just incorporated.
In a medium bowl combine the flour, baking soda, baking powder and salt. Whisk to combine. Alternately add the flour mixture and the vanilla yogurt to the egg mixture . Beating on low speed until just incorporated with each addition.
Spread 2/3 of the cake batter in a greased 9 inch spring form pan. Sprinkle with the reserved nut mixture. Spread the blueberries over the reserved nut mixture leaving a one inch border with no blueberries. Gently spread remaining cake batter over blueberries. Using a wet metal icing spatula or knife makes this easier. Sprinkle with reserved topping. Bake at 350 degrees for 55 - 60 minutes or until a tooth pick inserted in center comes out clean. Remove the pan from the oven, place on a wire rack to cool. Cool for 10 minutes, run knife around the edges of the pan to release the cake, remove side of spring form pan. Cool 30 minutes. Serve.