Preheat the oven to 350°F. Lightly grease the sides of an 9-inch round non-stick springform pan with a round of parchment paper.

Sift 1 ½ cups (215g) flour, baking powder and baking soda into a medium bowl. Add ¼ cup (50g) of sugar and salt, then whisk until evenly blended.

Make the cake batter. Place ¾ cup (150g) of sugar in a large bowl. Add lemon zest and rub it between your fingers until very fragrant and pale yellow-colored. This will extract all of the delicious lemon oils to flavor the cake. Add eggs, oil, yogurt and vanilla extract and whisk until smooth.

Gradually whisk the dry ingredients into the wet ingredients until the batter is smooth. If it becomes too thick, switch to a rubber spatula to fold them in. Spread the batter evenly into the prepared pan.

Toss blueberries with remaining 1 tablespoon of flour and then scatter them over the batter. NOTE: if you use fresh berries, then you don’t need to coat them in flour.

Bake for 40-45 minutes until a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cake cool for 20 minutes. Then, remove the sides of the pan and transfer to a serving plate.

Make the glaze. Combine powdered sugar, yogurt and lemon juice in a medium bowl and whisk until very smooth. Pour the glaze over the slightly warm cake, letting it drip over the sides. Let the icing set for about 15 minutes, then slice and serve!