Lemon Yogurt Cake with Blueberries

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.

Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.

Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.

Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.

Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.