Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Mix well to ensure everything is evenly distributed.
In another bowl, whisk together the vegetable oil, almond milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the blueberries into the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Optional: You can sprinkle some powdered sugar on top or serve slices plain.
Enjoy your delicious vegan Blueberry Muffin Cake!