Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter and line it with parchment paper for easy removal.
In a small bowl, zest two lemons and squeeze out about 1/4 cup of fresh lemon juice. Set both aside for later use.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This creates a light, airy dry mixture.
In another bowl, cream the softened butter and sugar with a whisk or mixer until the mixture is pale, fluffy, and smells sweet, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
Stir in the lemon zest and lemon juice until just combined, infusing the batter with bright citrus aroma.
Fold in the Greek yogurt gently, mixing just until the batter is smooth and slightly thickened.
Gently fold in the blueberries, being careful not to crush them or overmix, to evenly distribute the fruit throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Drizzle the homemade lemon syrup over the batter for an extra citrus punch.
Bake for about 50 to 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil halfway through baking.
Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
Slice the cooled loaf with a serrated knife, revealing juicy blueberries and swirls of bright lemon. Finish with a dusting of powdered sugar or a drizzle of lemon glaze if desired, and enjoy!
