Preheat oven to 400 F. Line 9 inch casserole dish with parchment paper. Spray the paper with nonstick cooking spray.
In a large bowl, combine the egg, milk, yogurt, and vanilla. Whisk well.
In a small bowl combine 2 cups flour, 1/2 cup turbinado sugar, baking powder, and salt. Stir to combine.
Add dry ingredients to the wet mixture, and fold in just until dry ingredients are wet.
In a small bowl, combine 1 tablespoon of flour with 1 cup of blueberries. Coat the blueberries with flour. Pour these coated blueberries into the dough and gently fold in.
Spread the dough into the prepared pan. Top with the remaining 1 cup of blueberries. Gently press them into the dough. Top the blueberries by sprinkling the 2 tablespoons of turbinado sugar and cinnamon over the top.
Bake in the preheated ovenfor 45 - 50 minutes, or until toothpick inserted into center comes out clean.
Allow to cool slightly before slicing. Serve warm or at room temperature.