Preheat your oven to 180°C (350°F) and grease your loaf pan to ensure easy removal later.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for the batter.
In a separate bowl, stir together the Greek yogurt, sugar, eggs, and lemon zest until the mixture is smooth, slightly frothy, and fragrant from the zest.
Gently fold the wet mixture into the dry ingredients using a spatula, mixing just until everything is combined and the batter is thick but moist.
Gently toss the blueberries with a small spoon of flour if using frozen to prevent sinking, then carefully fold them into the batter, ensuring they are evenly distributed without crushing them.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to settle the batter and remove any air bubbles.
Bake in the preheated oven for about 45-50 minutes, until the top is golden and cracked, and a toothpick inserted into the center comes out with moist crumbs.
If the top starts browning too quickly, tent it loosely with foil to prevent burning, and continue baking until fully done.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, about 30 minutes, to set the crumb.
Once cooled, slice the loaf with a sharp knife and serve as is or with a dollop of yogurt or a light dusting of powdered sugar for extra flair.
