Preheat oven to 175° C, fan. Line a 12-hole muffin pan with paper liners.

Cream butter, lemon zest and sugars until light and fluffy. Add vanilla, then eggs one at a time, beating at least 30 seconds after each addition.

In another bowl sift flour with baking powder, soda and salt. Add about 1/3 of the flour mixture to the mixer bowl. Beat on low speed to combine. Add half the yogurt and beat to combine. Continue with 1/3 of the flour and the remaining yogurt. Finish with the remaining flour. Mix until you have a smooth batter. Don’t over-beat. Add 75 grams of the granola and mix with a spatula.

Put berries in a bowl. Cut larger berries in half or in quarters. Mix gently with 1 Tbs flour.

Add berries to the cake batter. Mix gently with a spatula. Don’t overwork the mixture. You don’t want the berries to colour the batter too much. A little bit it’s ok. Use an ice cream scoop to transfer the cake batter into the 12-hole muffin pan. Fill the muffin liners to the top, doming slightly. Sprinkle with the remaining granola.

Bake for 25-30 minutes. Check with a cake tester for doneness. Cool on wire racks.