Preheat oven to 350 degrees F. Grease a 9" x 5" loaf pan.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Mix in the blueberries. I like to add the blueberries now because coating them with flour I find prevents them from sinking to the bottom of the loaf.
Pour the sugar into a separate medium-sized mixing bowl. Grate the lemon zest in. Add the lemon juice. Combine until yellow and fragrant.
Add the yogurt, eggs, and oil and whisk well, until the ingredients are combined.
When the mixture is well blended, add in the dry ingredients, just until incorporated.
Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until the top is golden and a toothpick comes out clean.
Let the cake cool in the pan for 20 minutes before removing. Slice and serve.
Optional: Combine 2 tbsp of lemon juice with 3 tsp of honey and warm in a saucepan until the honey just dissolves into the juice. Brush the glaze on top of the warm bread.
Muffin Variation- Bake in a greased muffin pan at 350 F for 20-22 minutes.