Preheat the oven to 375F. Grease & line an 8x8" baking pan w/ parchment paper; set aside.

Blueberry Cake Batter: In a bowl, whisk together the flour, baking powder & salt.

In a separate large bowl, use a handheld mixer (or stand mixer w/ paddle attachment) to cream the butter & sugar until smooth (~2-3 mins).

Add in the egg & vanilla; mix until well combined. Then, mix in the greek yogurt & buttermilk.

Add the dry ingredients to the wet. Mix until just combined, being careful not to over-mix.

In a separate medium bowl, toss the blueberries w/ 1 tbsp of flour. Add to the batter & GENTLY fold until evenly dispersed. The batter will be thick.

Spread the batter into the prepared pan. Set aside while you prepare the almond praline topping.

Almond Praline Topping: Combine the ingredients in a small saucepan over medium heat. Bring to a simmer while continuously stirring, until it's slightly bubbling & sugar is dissolved. Cook for another 3-5 mins, until it's a light caramel color & is gooey.

Remove from heat & pour over the cake batter in the pan. Spread to cover the surface of the cake.

Bake at 375F for 40-45 mins or until a toothpick inserted into the middle comes out clean & topping is golden. I place a baking sheet on the rack below the cake, just in case, to catch any spill over.

Cool for 10 mins. Then, remove from pan & transfer to a cooling rack.

Slice into 9 or 16 squares.