Preheat your oven to 180°C (350°F) and grease a 9x5-inch loaf pan, then set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your batter.
In a separate bowl, combine the Greek yogurt, sugar, and vanilla extract, whisking until smooth and slightly frothy, filling the air with a sweet vanilla aroma.
Add the eggs one at a time to the yogurt mixture, whisking well after each addition until the batter is smooth and glossy.
Gently fold in the blueberries, being careful not to crush them so they stay whole and juicy in the batter.
Pour the wet mixture into the dry ingredients and fold together gently with a spatula until just combined—don’t overmix to keep the loaf tender.
Transfer the batter into your prepared loaf pan, smoothing the top with the spatula and gently tapping the pan on the counter to settle the batter and remove air bubbles.
Bake in the preheated oven for 50-60 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice the loaf with a serrated knife once cooled, revealing juicy blueberries and a tender crumb, ready to enjoy with a cup of tea or coffee.
