Preheat the oven to 400˚F. Lightly grease a 9-inch springform pan with cooking spray and set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
In a large mixing bowl, combine the egg, almond milk, yogurt, and vegetable oil and whisk until thoroughly incorporated.
Using a spoon, stir the flour mixture into the egg mixture; stir just until combined. Set aside.
Toss 1 cup of blueberries with 1 tablespoon flour.
Gently fold the blueberries into the prepared cake batter, trying not to break up the fruit.
Pour the batter into the prepared cake pan. Top with remaining blueberries and walnuts. Sprinkle the top of the cake with turbinado sugar and cinnamon.
Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and transfer the cake to a wire rack; let stand in the cake pan for 10 minutes.
Remove the sides of the springform pan and let the cake cool completely before cutting and serving.