Preheat the oven at 170C / 340F. Line a 22 cm springform with parchment paper and grease the sides with butter.
Rinse the blueberries then add the one tablespoon flour to it, mix then set aside.
First adding all the wet ingredients, crack the eggs in a bowl then whisk using the electric whisk. Then add the sugar, whisk.
Add the butter, whisk again.
Add yoghurt and lemon juice then whisk one more time.
Mix the baking powder and the flour.
Add the flour mix to the wet ingredients and whisk until incorporated. Then add the blueberries to the batter then stir well (keep some for the top).
Pour the batter into the springform then add the rest of the blueberries on the top.
Bake for 45-50 minutes or until fully baked.
Let the cake to cool down. Then sprinkle the powdered sugar on top.
Notes
Don't substitute the butter with vegetable oil or any other oil; I have tested this blueberry cake recipe with vegetable oil, and the texture and taste were not as good as using butter.