Preheat your oven to 350°F (175°C).

Grease and line an 8-inch round cake pan with parchment paper.

In a large bowl, combine the granulated sugar, light brown sugar, and orange zest. Rub the zest into the sugars with your fingers until fragrant.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract to the orange sugar mixture, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the fresh blueberries.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth and slightly runny.

Adjust the consistency by adding more powdered sugar (for a thicker glaze) or more orange juice (for a thinner glaze).

Once the cake has cooled, pour the orange glaze over the top, letting it drip down the sides.

Allow the glaze to set for a few minutes before serving.