3 1/2 cups white all purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 cup greek yogurt
2 cups fresh blueberries
2 cups milk
8 tablespoons butter, room temperature
2 tablespoons lemon zest
2 large eggs, room temperature
Preheat oven to 350 F
Sift all the dry ingredients into a large bowl. Blend all the wet ingredients including lemon zest. Fold into the dry ingredients to combine (don't over mix!). Add blueberries.
Pour into a 9" by 9" round lined cake pan and bake for 1.5 hours or until a stick inserted into the center comes out clean.
Remove from the oven and immediately put into the freezer for 50 minutes. This helps keep the cake moist.
Remove from the freezer and store in an airtight container.