Preheat oven to 350 degrees F and butter 8-inch square pan. Place parchment paper in pan, allowing excess to hang over edges. Lightly butter parchment paper.

In medium bowl, sift together flour, baking powder, baking soda and salt.

In stand mixer with paddle attachment, cream butter on medium-low speed for 2-3 minutes.

Add sugar and mix on medium-low for 1 minutes or until butter is whipped.

Add eggs and lemon zest and mix until just combined, scraping down sides and bottom of bowl. Detach bowl from mixer.

Fold half flour mixture into egg mixture. Fold in half yogurt, add remaining flour and finish with yogurt until just combined.

Transfer batter to baking pan. Add blueberries on top, then dust with remaining sugar.

Bake 37-40 minutes or until toothpick inserted in center comes out clean.

Allow cake to cool in pan on rack 15 minutes, then invert cake on serving dish and carefully remove parchment paper.

Store in sealed container at room temperature up to 2 days.