Prep

Cup of Yum
1. Preheat the oven to 350°F (180°C) with the top rack positioned in the middle of the oven. Grease a 9×5″ loaf pan, dust with flour, and tap out excess. Alternatively, you can line the pan with parchment paper.
2. In a small bowl, mix blueberries with 1 tablespoon of flour. Using your hands, toss them around until they are all evenly coated with flour. This helps prevent them from sinking to the bottom of the pan when baking.

Make the batter

1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl or the bowl of your stand mixer, combine the yogurt, sugar, eggs, lemon zest, vanilla, and butter on low speed until all items are thoroughly combined.
2. Slowly add the flour mix to the wet until they're combined and there are no visible clumps. Stop the mixer and gently fold the flour-coated blueberries into the batter. Pour the batter into the pan.

Bake

1. Bake it for 55 minutes or until a toothpick comes out clean. If the bread needs more time, bake in 5-minute increments and use foil to make a dome to cover the top. 
2. Remove the bread from the oven. Let it cool in the pan for 10 minutes, before using a knife to separate the bread from the sides of the pan and transferring it onto a wire rack to cool completely. Once cooled, slice.