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Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or line with parchment paper.
In a bowl, combine rolled oats, Greek yogurt, honey, baking powder, vanilla extract, cinnamon, and salt. Stir until fully combined and evenly mixed.
Gently fold in the blueberries, keeping them intact for juicy bursts of flavor.
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, until lightly golden and a toothpick inserted comes out clean.
Allow the cake to cool slightly before slicing. Enjoy warm or chilled.