Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside.
In a large mixing bowl, beat the softened butter and sugar together with a whisk until the mixture is light, fluffy, and pale—about 3-4 minutes. You’ll notice it becomes creamy and smooth, with a sweet aroma filling the air.
Add the eggs one at a time, beating gently after each addition to incorporate fully. The batter might look a little separation but keep mixing until it’s smooth and glossy.
Stir in the lemon zest for a bright, fragrant flavor that will infuse the batter as you fold it in later.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Do not overmix to keep the batter tender.
Gently fold in the Greek yogurt, which adds moisture and a slight tang, along with the blueberries, being careful not to crush them so they stay visually vibrant in the batter.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack and allow it to cool completely before slicing.
Slice yourself a piece to reveal a moist crumb dotted with blueberries and a bright lemon scent—ready to serve as a delightful treat.
