Preheat your oven to 375°F (190°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

In a medium mixing bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add vanilla extract and egg, mixing until well combined.

Gradually add half of the dry ingredients to the butter-sugar mixture and combine. Then mix in the Greek yogurt until smooth, followed by the remaining dry ingredients, mixing gently.

Fold in the fresh blueberries carefully to prevent them from sinking.

Pour the batter into the prepared pan and smooth the top. If desired, sprinkle additional blueberries on top.

Bake for 30-40 minutes, or until a toothpick comes out clean. Avoid opening the oven door too soon.

Cool the cake in the pan on a wire rack for 40 minutes before transferring it to cool completely.