In a small bowl, use a fork to stir together the melted butter, brown sugar, granulated sugar, oats, poppy seeds, cinnamon, salt, flour, and almond meal until crumbly. Put in the refrigerator until ready to use.

Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch cake pan and line the bottom with a parchment paper round, and set it aside for later.

In a medium-sized bowl, mix together the all purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt and set aside.

Cut off the core from the interior edge of the wedge. Thinly slice the apple quarter into 12 slices, cover, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together at medium speed until thoroughly combined. Add the yogurt and mix until smooth, pausing to scrape down the sides of the bowl as needed. Alternate between adding the oil and the flour mixture in two increments. Then add the lemon zest, lemon juice, and vanilla and almond extracts and mix at low speed untl just combined.

Add 1 and ½ cups of the blueberries and stir in by hand. Pour the mixture into prepared 8-inch cake pan. Sprinkle the streusal over the top (if it’s gotten hard just break it into crumbs with a fork). Sprinkle the poppy seeds and remaining ½ cup of blueberries over the top. Then grab 4 thin slices of the apple, fan them out slightly, and lay on top of the cake. Repeat with the remaining 8 thin slices.

Place the cake in the oven and bake until golden on top and a toothpick inserted into the cake comes out clean (aside from blueberry goop), about 45 to 55 minutes. Allow to cool for 20 minutes before slicing + serving.