Step 1 Preheat oven to 160°C. Grease a 20cm x 30cm slice tin; line base and long sides with baking paper.
Step 2 Place table spread, 2/3 cup of the sugar and vanilla extract in a mixing bowl; beat with an electric mixer until pale and creamy. Add eggs to bowl, one by one, beating well after each addition. Fold in yoghurt, then semolina, almond meal, baking powder and bicarb soda until mixture combines.
Step 3 Spread mixture into prepared slice tin and smooth surface with a spatula; bake for 20–25 minutes, or until a skewer inserted into cake centre comes out clean.
Step 4 Place remaining sugar in a small saucepan with lemon juice, orange juice and honey. Place saucepan over low heat and stir mixture to dissolve sugar; bring to the boil and continue to boil, uncovered, for 4–5 minutes, or until syrup thickens slightly. Spoon three-quarters of the syrup over hot cake; leave to cool in tin.
Step 5 Add blueberries to remaining syrup in saucepan. Set pan over low heat for 5 minutes, or until syrup starts to thicken. Remove saucepan from heat and leave blueberry compote to cool.
Step 6 Serve cake with compote and a dollop of extra yoghurt, if desired.