Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang on the longer sides for easy removal.
Step 2: In a large mixing bowl, combine the plain yogurt, granulated sugar, vegetable oil, large eggs, lemon zest, and lemon juice. Whisk until the mixture is smooth and well combined.
Step 3: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
Step 4: Pour the dry ingredients into the wet ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Gently fold in the blueberries. If using frozen blueberries, lightly toss them with a tablespoon of flour before adding to the batter to prevent sinking.
Step 6: Transfer the batter evenly into your prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, use the parchment overhang to lift the loaf out and transfer it directly to the wire rack to cool completely before slicing and serving.