Combine butter, salt, flour, white sugar, and brown sugar in a small bowl. Mash together with the back of a spoon until uniformly combined. Chill in the refrigerator until firm, about 30 minutes. Once cold, crumble into pea-sized crumbs, and return to the refrigerator until needed.

Whisk together flour, salt, baking powder, and baking soda in a bowl; set aside.

Add white sugar, brown sugar, and lemon zest to a large bowl; stir and let sit for 20 to 30 minutes.

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

Add butter to the bowl with lemon zest mixture and beat until light and fluffy. Beat in eggs one at a time. Add vanilla extract, yogurt, and lemon juice; mix briefly to just combine. If mixture separates, it will come back together upon adding dry ingredients.

Add flour mixture and blend just until flour disappears.

Divide batter equally between the prepared muffin cups. Top each cake with a heaping teaspoon of blueberries, lightly pressing them down, and divide crumb mixture evenly over cakes.

Bake in the preheated oven until golden brown and a skewer inserted near the center comes out clean, about 25 minutes. Cool in the pan for 10 to 15 minutes before removing to a wire rack.