Blueberry Streusel Cake

I was obsessed with blueberries this summer. My mom would buy the big clamshells at Sam's Club while I was in Texas and I was in heaven. We had a plethora of blueberries so I made this blueberry streusel cake. It is such a delicious recipe and the lemon yogurt on top really rounds it all out.

3/4 c. sugar, divided
1/4 c. margarine, softened
1 tsp lemon rind, grated
1 large egg
1/2 c. plain nonfat yogurt
1 teaspoon vanilla extract
1 1/2 c. all purpose flour
1/2 tsp baking soda
1 tbsp all purpose flour
1 tsp ground cinnamon
1/8 tsp ground allspice
2 c. fresh blueberries
1 tbsp powdered sugar
2 1/2 c. low far lemon yogurt

1. Combine 1/2 sugar, margarine, lemon rind, and egg; beat at medium speed with electric mixer 5 minute or until blended.

2. Combine plain yogurt and vanilla, stirring well. Set aside.

3. Combine 1 1/2 c. flour and 1/2 tsp baking soda; add to egg mixture alternately with yogurt mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

4. Spread batter evenly over bottom and up sides of a 9 inch round tart pan coated with cooking spray.

5. Combine remaining 1/4 c. sugar, 1 tbsp flour, cinnamon, and allspice; add blueberries, tossing gently to coat. Spoon evenly over batter, leaving a 1/2 inch border.

6. Bake at 350 for 40-45 minutes or until lightly browned; cool in pan on a wire rack 20 minutes. Sprinkle with powdered sugar; serve with lemon yogurt.