˝ cup plain whole-milk yogurt
3 large eggs
1 teaspoon finely grated lemon zest (from 1 lemon)
1 teaspoon vanilla extract
1 cup sugar
2 teaspoons baking powder
˝ teaspoon salt
1˝ cups flour
˝ cup vegetable oil
2 cups frozen blueberries
1 tbsp. flour to coat blueberries
Preheat oven to 350°F. Grease and flour a loaf pan.
Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1˝ cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).
Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely. Slice and enjoy!