Preheat your oven to 350°F (175°C). Grease a loaf pan.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the yogurt, lemon zest, and lemon juice until combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.