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Heat oven to 180C/160C fan.
Grease and line a loaf tin (or 20cm round tin).
In one bowl, whisk the sugar and zests together, rubbing them together to release the citrus oil, then whisk in the eggs, followed by the oil and yoghurt.
Fold in the flour and salt, then transfer to a lined 1lb loaf tin or 20cm round tin.
Toss the berries in the remaining 1 tbsp flour then sprinkle over the top, gently pushing them under the batter (you can always stir them through, too).
Bake for 40-45 minutes for the loaf tin, 30-35 for the round tin, until an inserted skewer comes out clean.
Cool in tin for 10 minutes, then turn out onto a rack to cool (or not, in my case) and eat!