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In a medium bowl, whisk together the yogurt, egg, lemon zest, and lemon juice.
Stir in the almond flour, protein powder, sweetener, baking powder, and salt until well combined. Add the blueberries and stir until well distributed.
Divide the batter between two lightly greased mugs or ramekins (at least 4 ounce capacity).
Cook each cake in the microwave on 50% power for 2 minutes. If you cook them both at the same time, they will need a bit more time (30 to 60 seconds more).
Remove and let cool a few minutes before serving.