Ingredients: - 
225g plain flour,
½ tsp baking soda,
1 tsp baking powder,
240ml plain, full fat, greek style yoghurt,
Zest of 2 lemons,
10ml (2 tsp) vanilla extract,
100g unsalted, softened butter,
200g caster sugar,
½ teaspoon salt,
60ml of vegetable oil,
2 large eggs, lightly beaten, room temp,
250g fresh or frozen blueberries ,
METHOD: -
Preheat oven to 160°C / 140°C fan forced. 
Line a 22cm cake tin and set aside.  
In a medium bowl, combine the flour, salt, baking powder and baking soda with a whisk and set aside. 
In a small jug or bowl, combine the yoghurt and vanilla then set aside. 
Using a mixer with a paddle, in a large mixing bowl, cream the butter and sugar for approximately 3 mins, or until the mixture is light and fluffy. 
Scrape the bottom and sides of the bowl, then add the lemon zest and pour in the oil and mix on medium/low for 1 min.
Use about 1/4 of the egg, a little at a time, waiting for each addition to be fully incorporated before adding the next, beat or mix for a further 30 seconds, or until smooth. 
Next add 1/3 of the flour mixture and beat on low until just combined, then add half of the yoghurt or sour cream mixture beating again on low until just combined. 
Repeat the process finishing with the last third of the flour until only just combined.
Pour half the mixture into the prepared pan and scatter over half the blueberries, then fill the pan with the remainder of the cake batter and place scatter the blueberries over the top.
Top with the rest of the blueberries and bake for approx 60 mins, or until lightly golden and a skewer inserted comes out clean. 
Remove the cake from the oven and allow to cool in the tin for 15 mins then transfer to a cooling rack. 
Cake can be served warm or cold. Dust with icing sugar to serve, you can serve with a bowl of cream and extra fruit. (optional).