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1. Preheat oven to 350u00b0F. Butter and flour the inside of a 9-inch round cake pan.
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2. First prepare the streusel topping. Sift the flour into a large mixing bowl. Using a pastry cutter or the tips of your clean fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
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3. Add the sugars and lemon zest to the mixture and mix well together. Set aside.
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4. For the cake, sift the flour, baking powder, baking soda and salt together in a bowl. Set aside.
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5. Using the paddle attachment of an electric mixer, cream the butter and sugar together until the butter turns a pale ivory color (about 4 to 5 minutes).
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6. Add the eggs, one at a time, mixing into the butter mixture on low speed.
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7. Add the vanilla, lemon zest and plain yogurt.
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8. Continuing on low speed, add the flour mixture gradually, mixing slowly until combined. Do not overbeat.
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9. Use a spatula to clean the batter from the sides of the bowl and gently fold in the blueberries.
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10. Spoon the cake batter into the prepared cake pan. Use a spatula to level the top.
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11. Sprinkle the streusel topping evenly over the cake batter.
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12. Bake at 350u00b0F for 50 to 60 minutes until an inserted toothpick comes out clean.
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13. Place the cake pan on a wire tray and cool for 10 minutes. Remove the cake from the pan and cool completely on a the wire tray.
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14. Serve plain for breakfast or with a dollop of fresh whipped cream.
