Preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well. You can also line the bottom with parchment paper for extra insurance that your cake will come out easily.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now.

In a large bowl, or in a stand mixer if you have one, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes.

Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

Stir in the plain yogurt and vanilla extract. Mix until everything is just combined.

Slowly add the dry ingredients to the wet ingredients. Mix on low speed or gently fold with a spatula until just combined. Be careful not to overmix.

In a small bowl, lightly toss the fresh blueberries with a tablespoon of flour. Gently fold the floured blueberries into the batter.

Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Once the cake is completely cool, dust it with powdered sugar if you like.