Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the Greek yogurt and sugar, mixing until well blended. Add the eggs one at a time, mixing well after each addition.
Stir in the vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing 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 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.