Preheat oven to 350°F. Line the bottom of the 9×3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.

In a bowl, mix flour and baking powder, set aside.

In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth and fluffy.

Mix in Greek yogurt and whisk just until combined.

Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.

In the same bowl where you mixed the dry ingredients, toss ⅓ of the raspberries with 1 tablespoon of flour.

Carefully fold in flour-coated raspberries and 1 tablespoon of lemon zest into the batter.

Pour the cake batter into springform pan. Sprinkle the remaining tablespoon of lemon zest on top. Arrange the other ⅓ of the raspberries on top of the cake batter in a circular pattern.

Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes. If not, bake 5 or 10 more minutes longer, checking the cake every 5 minutes for doneness.

Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the cake, and transfer the cake without the parchment paper onto a cake plate.

When serving, dust with powdered sugar, and top with the remaining ⅓ of fresh raspberries and blueberries are optional.