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Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.
In a medium sized bowl, add in flour, baking powder, and salt. Stir to combine and set aside.
In a large bowl, add softened butter, white sugar, and lemon zest. Beat on medium speed for 2-3 minutes until it's light and fluffy. Make sure to scrap the sides of the bowl.
Add in the egg, egg yolk, vanilla, yogurt, and lemon juice. Continue mixing on medium speed until smooth.
Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
Gently toss the blueberries in 1-2 tbsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top. This will give you a sweet crunchy top.
Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!
This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.