Preheat and Prepare the Pan:Preheat your oven to 175°C (350°F). Grease and line a standard loaf pan (8x4 inches) with parchment paper, leaving some overhang for easy removal.

Mix Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:In a large mixing bowl, beat the softened butter and sugar together until light and fluffy — about 2–3 minutes. This step ensures a tender crumb.

Add Wet Ingredients:Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice. The batter might look slightly curdled due to the lemon juice, but don’t worry — it’ll smooth out once the dry ingredients are added.

Combine Everything:Alternate adding the dry ingredients and Greek yogurt (or sour cream) into the batter, starting and ending with the dry ingredients. Mix just until combined — don’t overmix.

Fold in Blueberries:Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom) and gently fold them into the batter using a spatula.

Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil halfway through baking.

Cool and Glaze:Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Whisk together powdered sugar and lemon juice to make the glaze, then drizzle it over the cooled loaf. Allow the glaze to set before slicing.

Serve and Enjoy:Slice and enjoy with a cup of coffee, tea, or even a dollop of whipped cream.