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Spray a 9-inch baking pan (round or square) with cooking spray (or brush with oil). Line the bottom of the pan with parchment paper and spray or oil paper. Preheat the oven to 350 degrees.
Rub the zest into the granulated sugar using your fingers to release the lemon oil. Set aside.
Remove 2 tablespoons of flour from the measured 2 cups and combine it with the berries. Toss to coat berries with flour then set aside. Combine the remaining flour, baking powder, baking soda, and stir. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest for about 4 minutes until lighter and fluffy. Mix in the egg and vanilla. Add the yogurt and beat to combine, scraping down the sides of the bowl as needed. Add the dry ingredients and mix briefly until just combined; try not to over mix, a few lumps are ok. Fold in berries using a spatula.
Turn batter into the prepared pan and sprinkle the top with sparkling sugar. Bake 45-50 minutes until a cake tester inserted into the middle comes out clean. If the cake begins to brown too much, tent with foil halfway through bake time. Cool on a wire rack, then unmold.