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Heat oven to 350°F.
Grease 8x8x2-inch square baking pan with cooking spray.
Line bottom with long sheet of parchment paper that extends up and over two opposite sides of the pan.
Rub the zest into the sugar with fingers in large bowl until fragrant.
Whisk in oil and vanilla for 30 seconds.
Whisk in eggs and then lemon juice, and yogurt.
Sprinkle baking powder and salt into bowl, vigorously whisking after each.
Gently fold in flour, adding 1 cup of berries when there are still a few streaks of it remaining.
Scrape batter into prepared pan, smooth top, and arrange remaining ½ cup berries over top of cake.
Lightly sprinkle with sugar, bake for about 40 minutes, rotating at halfway point.
Cake is done when wooden skewer inserted in center comes out with a moist crumb or two.