Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter or non-stick spray. Line it with parchment paper for easy removal, leaving an overhang on the sides.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

Step 4: Add the Wet Ingredients

1. Beat in the eggs, one at a time, mixing well after each addition.
2. Add the lemon zest, lemon juice, Greek yogurt (or buttermilk), and vanilla extract. Mix until smooth.

Step 5: Combine the Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
2. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.

Step 6: Bake the Bread

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If the top starts to brown too quickly, tent it with aluminum foil during the last 15–20 minutes of baking.

Step 7: Cool the Bread

1. Let the bread cool in the pan for 10–15 minutes, then use the parchment paper to lift it out onto a wire rack. Allow it to cool completely before glazing.

Step 8: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.

Step 9: Glaze the Bread

1. Drizzle the glaze evenly over the cooled bread, letting it drip down the sides.
2. Garnish with extra lemon zest if desired. Allow the glaze to set for 15–20 minutes before slicing and serving.