Preheat your oven to 350°F. Line a 9x5" loaf pan with parchment paper (or spray with coconut oil).
In a medium bowl, whisk together the first 4 dry ingredients.
In a large bowl, lightly beat your eggs. Add in the oil, honey, yogurt, lemon juice, zest, vanilla and mix. Fold the dry mixture into the wet.
Coat the blueberries in a little flour. Then fold them into the batter. Transfer the batter to your pan and spread out evenly. Optional: top with a few more blueberries.
Bake for 45-50 minutes or until toothpick comes out clean. Check it at the 40 minute mark - the top of the loaf may begin to brown too much. Loosely throw a piece of aluminum foil over the top to protect it from getting browner. Let it cool in the pan for 15 minutes then transfer to wire rack to cool some more.
You can also make this recipe into muffins just shorten the time to about 17-20 minutes or until toothpick comes out clean.You can use any neutral oil like coconut oil, olive oil or sunflower oil.You can use any liquid sweetener in place of the honey, like maple syrup or agave.Store leftovers in an airtight container on your counter up to 3-4 days or in the fridge for 5 days.