Blueberry Lemon Yogurt Cake

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup margarine

2/3 cup plus 1 tbsp sugar, divided

lemon zest from 1 lemon

1 large egg

1/2 cup yogurt

1/2 cup blueberries

 

Preheat oven to 400 F.  Grease a 9 inch round pan and line with parchment paper.  Grease the parchment paper.

Whisk together flour, baking powder, baking soda and salt.  Using an electric mixer, beat together margarine and 2/3 cup of sugar on medium-high speed until light and fluffy.  Beat in lemon zest.  Next beat in egg.

With the mixer on low speed, add the flour in 3 batches, alternating with yogurt, beginning and ending with flour.  Mix until just incorporated.  Pour batter in prepared pan.  Sprinkle blueberries on top.  Finally sprinkle 1 tbsp of sugar on top.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 10 minutes.  Transfer to wire rack and cool for another 10 to 15 minutes.  You can then eat warm or wait till completely cooled.