1/2 c. sugar
1/4 c. butter, softened
1 tsp. grated lemon rind
1 egg
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 c. plain non-fat yogurt
Vegetable cooking spray
1/4 c. sugar
1 tbsp. flour
2 c. fresh blueberries
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. allspice
1 tsp. powdered sugar

Combine 1/2 cup sugar, butter, grated lemon rind and egg and beat at medium speed on an electric mixer 5 minutes or until well blended. Combine 1 1/2 cups flour and baking soda. With mixer running at low speed, add to egg mixture alternately with yogurt, beginning and ending with flour mixture. Pour batter into a 9 1/2 inch round tart pan coated with cooking spray. Spread batter evenly over bottom and up sides of pan. Combine 1/4 cup sugar, 1 tablespoon flour, blueberries, cinnamon, nutmeg and allspice and toss gently to mix. Spoon evenly over batter leaving a 1/2 inch border. Bake at 350 degrees for 45 minutes or until lightly browned. Cool for 20 minutes on a wire rack. Sprinkle with powdered sugar.