Cream the butter and sugar. Then mix in the lemon juice and eggs.
Add the cornmeal, baking powder, almond meal, yogurt and combine until evenly mixed.
Fold in 3/4 of a cup of blueberries into the mixture.
Use the remaining 1/4 of a cup of blueberries to cover what will be the top of the cake. If you are inverting it (like using a bunt pan) where the bottom becomes the top sprinkle in these blueberries before adding the batter. If you are using a square pan or spring-form pan add the batter and top it with blueberries.
Bake at 350F for between 40 and 60 minutes – testing as necessary with a toothpick until it comes out dry.