In a large bowl, mix together the flour, cornstarch, almond flour, and baking powder.
In another bowl, combine the melted butter with the sugar, yogurt, beaten eggs, and vanilla extract. Add this mixture to the dry ingredients and stir well.

Toss the blueberries with 1 teaspoon of flour to help dry them, then gently fold them into the batter, being careful not to break them. Preheat the oven to 350°F (176°C).

Grease a 9-inch (24 cm) round baking pan with butter. Pour the batter into the pan and bake for about 55 minutes. Cover with aluminum foil if it starts to brown too much. The cake is done when a toothpick inserted in the center comes out clean. Remove the side of the pan to let the cake cool, and remove the bottom of the pan when the cake is warm.

CREAM CHEESE FROSTING
In a bowl, beat the butter with the cream cheese.
Add the powdered sugar and vanilla extract, and beat until very creamy.

Spread the cream cheese frosting over the sides and top of the cake. Use a fork to make lines on the frosting. Decorate the top with blueberries.

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