I've posted this recipe before when I made it with blackberries, but I thought I would give it a re-post since I'm on a blueberry baking spree today. :)

Ingredients 

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp baking soda
1 cup sugar
1/2 cup stick butter or margarine
2 eggs
1/4 cup sour cream or plain yogurt
1 tsp vanilla
2 cups blueberries
 
For topping:
1/4 cup sugar
1/2 tsp cinnamon
 
Directions

Grease bottom and sides of 13x9x2 baking pan.  Preheat oven to 350 degrees.
Mix flour, baking powder, salt, ginger, and baking soda.  Set aside.
Cream the sugar and butter.  Mix in eggs, sour cream, and vanilla.

Stir in flour mixture.  Carefully fold in 1 pt. blueberries.  Spoon into pan. 

(Tip: This batter is really thick and sticky. To get it into the pan nicely, cover your hand with a plastic bag sprayed with nonstick spray and use that to press the batter into the pan.)

Mix sugar and cinnamon for topping; sprinkle over batter.
Bake about 25-30 minutes or until golden brown.

Recipe Source: Bonnie Matzat

This is a great cake to make during blueberry season. It's loaded with berries and topped with a sweet, sugary glaze.

Ingredients:

For Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract, store-bought or homemade
1/2 teaspoon almond extract

2 pints (4 cups) fresh blueberries coated with 2 T flour

For Glaze:
1 cup powdered sugar
2-3 tablespoons milk

1/8 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees F. Spray a bundt pan with nonstick spary with flour like Baker's Joy.

In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.

Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce speed to medium-low. Add vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Add in half of the flour mixture, and beat on low speed until just combined. Add in half of the Greek yogurt, and beat on low speed until just combined. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined. (Do not overbeat.) Fold in the blueberries by hand.

Pour batter evenly into the pan and spread the top of the batter with a spoon until it is smooth.. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). 

Invert the cake onto a cooling rack or serving dish, and let it cool completely. 

To make the blaze, whisk ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar. Drizzle the cooled cake with the glaze.

Serve immediately, or store covered for up to 5 days.

Recipe modified from Gimme Some Oven

This is a really delicious, moist blueberry bread recipe. I often choose to make it in muffin form instead of loaf form. You just have to cut back the cook time. I also make mini loaves (makes about 4 mini loaves).

Ingredients:
1 cup blueberries + 1 tablespoon flour
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup plain yogurt or sour cream
2 eggs
1/2 cup oil (you can substitute applesauce if you want to lighten the calories a bit)
1 teaspoon vanilla
1/2 cup rolled oats

Directions:

Preheat oven to 375 degrees. Butter and flour a 9x5 inch loaf pan.

In a small bowl, toss blueberries with 1 tablespoon flour. In a large bowl, combine 2 cups flour, sugar, baking powder and salt.

In another bowl, whisk together yogurt, eggs, oil and vanilla. Fold into dry ingredients. Gently stir in oats, followed by the blueberries. Batter with be thick and sticky.

Spread mixture into prepared pan. Bake for 50-55 minutes until golden brown and a toothpick inserted comes out clean. Remove to a wire rack to cool for 10 minutes before turning onto a wire rack to cool completely.

Recipe Source - Let's Dish