Preheat oven to 350°F (177ºC) and prepare a parchment-lined 8.5 x 4.5-inch loaf pan.

In a large bowl, whisk together eggs, lemon juice, and yogurt until smooth. Add sugar, lemon zest, oil, and vanilla and continue whisking until well-integrated.

Add flour, baking powder, and salt and continue to mix just until combined. Do not overmix. The batter will be thick, and you should still be able to see bits of flour throughout.

Rinse the blueberries with water. In a small bowl, toss 1 cup of the blueberries with 1 tablespoon of flour until coated.

Using a spatula or wooden spoon, fold the flour-coated blueberries into the batter, turning just until evenly distributed.

Pour batter into the loaf pan and smooth it out into the corners. Arrange the remaining 1/2 cup of berries across the top and gently press them into the batter. Finish with a sprinkle of turbinado sugar.

Bake for 65-75 minutes or until golden and a tester comes out dry. The loaf should also appear golden around the edges and puffed up in the center.

Remove pan from oven and let cool for 20 minutes in the pan. Using parchment edges, remove loaf from pan and transfer to a wire cooling rack. For a smoother cut, let cool completely before slicing and enjoy!