1 cup sifted all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

2 oz unsalted butter (room temperature, for greasing the pan)

2/3 cup granulated sugar

1/2 teaspoon vanilla extract

1 large egg

1/2 cup Greek-style yogurt (room temperature)

1 cup fresh blueberries

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Preheat the oven to 375°F (190°C) and line the bottom of a 9×3-inch springform pan with parchment paper. Grease the sides of the pan with butter or cooking spray.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This ensures a finer texture for the cake.
In a separate large bowl, beat the butter and sugar using an electric mixer until light and fluffy. Add the vanilla extract and egg, continuing to mix until creamy.
Reduce the mixer speed and gradually add half of the dry ingredients. Mix until just combined, then add the Greek yogurt and blend. Add the remaining dry ingredients and mix until incorporated. Avoid overmixing to keep the cake light.
Transfer the batter to the prepared pan, smoothing the top with a spatula. Evenly scatter the blueberries on top, gently pressing some into the batter.
Bake the cake for 20-35 minutes in a springform pan or 30-40 minutes in a round cake pan, or until a tester comes out clean. Check for doneness on the lower end of the range if your oven tends to brown quickly.
Let the cake cool in the pan on a wire rack for 40 minutes. If using a springform pan, release the sides and transfer the cake to a serving plate. Let it cool completely before slicing.

For extra moisture, you can add a tablespoon of milk if the batter is too dry.

Fresh blueberries are ideal, but if using frozen, ensure they are thawed and patted dry before use to avoid excess moisture in the batter.

If you don’t have a springform pan, you can use any 9-inch round cake pan.