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, salt, and lemon zest until well combined. This creates a uniform dry mixture.
In a separate bowl, whisk the Greek yogurt, sugar, and eggs until smooth and slightly frothy, about 1-2 minutes. The mixture should look creamy and combined.
Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the loaf tender.
Fold in the blueberries carefully, ensuring they are evenly distributed throughout the batter. If using frozen berries, toss them in a little flour beforehand to prevent sinking.
Pour the batter into the prepared loaf pan, spreading evenly with a spatula. Lightly sprinkle some blueberries or sugar on top for decoration.
Bake in the preheated oven for 45-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Check around 45 minutes and tent with foil if it browns too quickly.
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. This helps the crumb set and makes slicing easier.
Slice with a serrated knife once cooled, and serve plain or with a smear of butter or extra yogurt. Enjoy the moist, tender crumb dotted with juicy blueberries.
