1) Preheat your oven to 375 degrees F and spray a 9" springform pan with a nonstick spray. Set aside.In a large bowl, whisk together the egg, whole milk, vanilla yogurt and canola oil. Set aside.In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, xantham gum and fine sea salt.

2) Add the dry ingredients to the wet and mix to combine until just moistened. Do not overmix.In a small bowl, combine 1 cup of the blueberries with the remaining 1 tablespoon flour. Fold the blueberries into the batter very gently until dispersed evenly. It is OK if they bleed just a little bit.

3) Pour the batter into the prepared pan and flatten and even out with a spatula. Top with the remaining blueberries.In a small bowl toss the turbinado sugar and almonds together.

4) Sprinkle on top of the cake.

5) Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs.

6) Remove from heat and let cool in the pan for 15 minutes. Release the sides and transfer the cake to a wire rack to cool the rest of the way.Enjoy immediately or cover with plastic wrap and eat within 2 days.