Preheat the oven to 350°F (175°C) 🔥. Grease and flour a loaf pan (9×5 inches) or line it with parchment paper 📋.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt 🥄.
In a large bowl, beat together the butter and sugar until light and fluffy 🧈🍬.
Add the eggs, one at a time, beating well after each addition 🥚🥚.
Mix in the lemon juice, lemon zest, and vanilla extract 🍋🍦.
Gradually add the dry ingredients into the wet ingredients, alternating with the yogurt. Start and finish with the dry ingredients. Mix until just combined 🍶🌾.
Toss the blueberries in 1 tbsp of flour to prevent them from sinking in the batter 🫐🌾.
Gently fold the blueberries into the batter 🫐.
Pour the batter into the prepared loaf pan and smooth the top 🥄.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean ⏰.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely 🥄.
Enjoy this light, fruity, and zesty loaf! 😋
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