Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This reminds me of the times my siblings and I would compete to see who could mix dry ingredients the fastest in our cozy kitchen.
In a separate bowl, whisk the Greek yogurt, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until well combined. This mixture is where the magic begins, much like how my abuela would combine her secret ingredients with love.
Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be mindful not to overmix—this was a lesson I learned early on, as overmixing can lead to a dense loaf.
Toss the blueberries with one tablespoon of flour to prevent them from sinking during baking. Then, gently fold them into the batter. This little trick is one of those kitchen secrets passed down in my family.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The anticipation during these last few minutes is always worth it!
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling period is crucial for setting the loaf’s perfect texture.
