Preheat oven to 325ºF. Grease a 9x5 loaf pan and set aside.

In a bowl combine flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugar for about 4 minutes until light and fluffy. Add eggs one at a time, mixing after each addition to fully incorporate.

On low, alternate adding dry ingredients and Greek yogurt mixing until just incorporated. Add lemon juice, zest and vanilla until just mixed in.

Add blueberries gently by hand mixing. Pour batter in prepared pan and bake for 50-55 minutes until brown and a toothpick comes out clean in the center. Cool.

When fully cooled, drizzle with lemon glaze (3/4 cup confectioners sugar with 2-4 Tbsp fresh lemon juice) if desired.