Preheat oven to 400° F. Grease a 9-inch springform pan.
In a medium bowl, whisk together 2 cups of flour, granulated sugar, baking powder, and salt until combined.
In a large bowl, whisk together the egg, milk, yogurt, and oil. Slowly add the flour mixture, stirring until just combined.Set aside ¼ cup of blueberries. Toss 1 tablespoon of flour with the remaining blueberries and fold them into the batter.
Transfer the batter to the prepared pan and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
Combine the nuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
Bake 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Cool in the pan for about 15 minutes before removing the sides of the pan.
Use room temperature ingredients. Eggs, milk, and yogurt straight from the fridge don’t combine as easily as room temperature ingredients.
Be careful not to over bake the cake. Start checking the cake at 30 minutes and take it out of the oven as soon as a toothpick, inserted in the middle, comes out clean.
Allow the cake to cool for 15 minutes before removing the sides of the pan. The cake is delicate when it first comes out of the oven and if you remove the sides too quickly, you risk the cake sticking to the pan or the edges crumbling.