Preheat the oven to 180 deg C. Sieve the flour, baking powder and baking soda keep it aside.
In another deep bowl whisk the oil and sugar till well mixed.Add the yogurt ,lemon juice and vanilla extract and mix until combined.
Add half the flour and fold in gently followed with the other half.Mix till well combined but do not over mix otherwise the cake will be dense and tough.
Sprinkle some flour on the blueberries and coat them well otherwise they will sink to the bottom of the cake.Now gently fold half of the blueberries into the batter.
Pour the prepared batter into greased mini loaf pans and drop the other half of the blueberries on the top of the batter.
Bake at 180 deg C for 20- 25 minutes or till a toothpick inserted comes out clean.
Recipe Notes
Remember to toss the blueberries in the flour before adding to the batter ,otherwise they will sink to the bottom.
If using frozen blueberries then there is no need to thaw.
Do not over mix the batter, fold in gently otherwise the cake will turnout to be dense and tough.