To make the cake, preheat the oven to 180 celsius (350 fahrenheit) and lightly grease and line a 20cm springform tin with baking paper.
Place the butter and sugar in a bowl of an electric mixer fitted with a paddle attachment and cream until pale. Add the eggs, one at a time, beating well between each addition.
Sift the flour, baking soda and baking powder, and fold through. Add the Greek yoghurt, lemon zest and juice, and mix until just combined before folding through the blueberries, reserving approximately half a cup of blueberries for the top of the cake.
Pour into the prepared cake tine and level the top of the batter. Scatter the top with the remaining blueberries. Bake for 30 to 35 minutes, or until a cake tester comes out cleanly.