Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt until evenly combined. Set aside.
In another bowl, combine the Greek yogurt, sugar, eggs, and lemon zest. Whisk until the mixture is smooth, slightly frothy, and well blended.
Pour the oil into the wet mixture and gently whisk until combined. The batter will look slightly curdled, which is normal and will help keep the loaf moist.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them, especially if frozen.
Gradually add the dry ingredients to the wet batter, folding gently until just combined. Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Scatter a few extra blueberries on top for visual appeal.
Bake for 45–50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil and continue baking.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack and cool completely before slicing.
Slice the loaf once cooled, serve plain or with a pat of butter. The loaf should feel soft and moist, with blueberries bursting with tart sweetness in every bite.
