Prepare the cake batter:

Preheat oven to 375°F (190°C). Grease and line an 8x8” baking pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, use a hand mixer to cream butter and sugar until smooth (about 2-3 minutes).

Add Greek yogurt and egg, mixing until incorporated. Then add milk and mix until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

Toss blueberries with 1 tbsp flour in a separate bowl, then gently fold into the batter. The batter will be thick.

Spread the batter evenly into the prepared baking pan.

Make the almond praline topping:

In a small saucepan over medium heat, combine butter, sugar, maple syrup, almond extract, flour, and heavy cream.

Stir continuously and bring to a simmer. Cook for 3-5 minutes until the mixture thickens and turns a light caramel color.

Remove from heat and fold in sliced almonds.

Assemble and bake:

Pour the almond praline topping over the cake batter in the pan, spreading evenly.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Slice into 16 squares and serve.