Preheat oven to 350 degrees F. Grease a 9 by 5 inch loaf pan with butter.
Combine the dry ingredients: in a large bowl, combine the 1 ¾ cups flour, baking powder, sugar, and salt. Set aside
Combine the wet ingredients: In another bowl, mix the Greek yogurt, eggs, vanilla extract, vegetable oil, lemon zest, and lemon juice until evenly combined.
Gradually mix the dry ingredients into the wet ingredients until just combined. There should be no pockets of flour. Don’t overmix. The batter will be thick.
In another bowl, toss the 1 ½ cup of blueberries and the remaining 1 tablespoon of flour to coat. Gently fold in the floured blueberries into the batter, leaving any excess flour behind.
Pour the prepared batter into the prepared loaf pan. Then, top with a few blueberries (I used about 10 blueberries), gently pushing them down into the batter but letting them still be visible. This will make the bread look pretty.
Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 45 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil.
Remove from oven, remove foil, and let it cool completely before slicing. Enjoy!