Preheat the oven to 360°F, also grease and flour a 10-inch round mold.
Mix the flour, cornstarch, baking powder and baking soda in a bowl. Once everything is mixed, add the almond flour and sugar.
Separately, mix the oil, yogurt and vanilla extract. Then pour the wet ingredients into the dry ones.
Add blueberries and physalis in folding motions and mix well.
Pour the batter into a mold and bake for 50 to 55 minutes or until you can insert a toothpick and it comes out dry.
Allow to cool for 20 minutes before unmolding.
