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Preheat oven to 170°C fan-forced and line an 8inch round cake tin with baking paper.
Melt the butter in the microwave and set aside to cool slightly.
In a large bowl, add the eggs and caster sugar. Give them a really good whisk until pale and well combined.
Add the melted butter, vanilla, lemon zest, lemon juice and Greek yoghurt. Give it another good mix.
Add the almond meal, plain flour (or GF plain flour), baking powder and salt. Mix until just combined. Don’t overmix.
Set the batter aside while you prepare your cake tin.
Gently fold the frozen blueberries through the batter.
Pour the batter into your prepared cake tin and smooth the top.
Loosely cover the cake tin with foil and bake for 60 minutes.
Remove the foil and continue baking for another 30 minutes, or until cooked through and a skewer inserted into the centre comes out with a few moist crumbs.
Allow the cake to cool completely before removing it from the tin.
Dust generously with icing sugar before serving.