Preheat the oven to 375 degrees Fahrenheit.
Grease or butter and flour (with 2 TBS flour) a 10 inch bundt cake pan.
In a medium bowl, put 2 1/4 cup flour, baking soda, salt, and the lemon zest. Whisk them together.
In another medium bowl, cream together the softened butter and 2 cups of sugar until soft and fluffy, about 2 to 3 minutes.
Add in one egg at a time, till combined to the butter and sugar mixture.
Stir in 1 TBS of lemon juice to the butter sugar mixture.
Alternate adding the flour with the yogurt to the creamed mixture, stirring until just combined in between each addition (don't over mix).
Toss the berries in the remaining 2 TBS of flour to coat.
Gently stir the berries into the cake batter evenly (the batter was very thick).
Pour the cake batter into the prepared bundt cake pan and evenly spread throughout the pan.
Reduce the oven temperature to 325 degrees Fahrenheit, and put the cake in and bake for 55 minutes or until a toothpick comes out clean.
Cool in the pan about 20 minutes on a cooling rack.
After 20 minutes remove cake from the pan (you may need to take a knife around the edges to loosen)
Cool completely on a cooling rack.