1-First Step: Prepare your baking equipment and ingredients. Preheat your oven to 200°C (390°F) standard or 180°C (350°F) fan/convection. Grease and line a 22cm (9-inch) springform pan with butter and baking paper to ensure easy cake removal.

2-Second Step: Prepare the blueberries. Rinse the blueberries and gently shake off excess water. Reserve about one-third for the topping. Toss the remaining two-thirds in 1 tablespoon of plain flour to prevent them from sinking during baking.

3-Third Step: Mix the wet ingredients. In a large mixing bowl, whisk together the 2 eggs and 275g sugar until the mixture is light and fluffy, creating a soft base. Add 165ml vegetable or canola oil, 250g plain yoghurt, freshly squeezed lemon juice, grated lemon rind, and optional vanilla extract. Stir gently but thoroughly to combine.

4-Fourth Step: Combine dry ingredients and fold in. In a separate bowl, sift or whisk together the plain flour, baking powder, and salt. Gradually fold the dry mix into the wet mixture, stirring just until combined to maintain the lightness and avoid overmixing which can toughen the cake.

5-Fifth Step: Incorporate blueberries. Gently fold in the floured blueberries and any loose flour left in the bowl. This ensures even berry distribution for bursts of flavor throughout the cake.

6-Sixth Step: Bake the cake. Pour the batter into the prepared pan and smooth the top. Scatter the reserved blueberries evenly over the batter as decoration. Immediately reduce oven temperature to 180°C (350°F) standard or 160°C (320°F) fan/convection and bake for about 50 minutes. Begin checking for doneness at 45 minutes by inserting a skewer or toothpick into the center; it should come out clean.

7-Final Step: Cool and serve. Remove the sides of the springform pan and cool the cake on a wire rack. Optionally dust with powdered sugar or drizzle lemon glaze before serving. Enjoy warm or at room temperature, optionally adding whipped cream or ice cream for an indulgent touch.