Position your oven rack to the center and preheat to 200°C (390°F), or 180°C (350°F) if using a convection fan. While that heats, butter the inside of a standard loaf pan generously—pay special attention to the corners—and line it with parchment paper, allowing the paper to overhang slightly on the long sides (this makes removal so much easier). Set aside.

Pour your blueberries into a small bowl and toss them with the 2 teaspoons of flour. This coating prevents them from sinking to the bottom of the loaf. If using frozen berries, they actually coat better than fresh berries because the flour adheres more easily to their surface. Don't thaw them—the frozen berries will thaw slightly during mixing and distribute more evenly throughout the batter.

In a large mixing bowl, whisk together the flour, baking powder, and salt. I use a whisk here rather than sifting because I want to incorporate air—it helps create that tender crumb we're after. This should take about 30 seconds of whisking. Set this bowl aside and don't clean your whisk; you'll use it again.

In a separate medium bowl, whisk together the room-temperature eggs, full-fat yogurt, oil, sugar, lemon zest, and vanilla extract. Whisk vigorously for about 1-2 minutes until the mixture is smooth, pale, and slightly thickened. This emulsification is important—it helps incorporate air and ensures even distribution of fat throughout the batter. You should see the mixture become slightly lighter in color.

Create a well in the center of your dry ingredients and pour the wet mixture into it. Using your whisk, fold and gently stir until you see just a few streaks of flour remaining—this should take about 10-15 stirs. Stop here. Overmixing develops gluten, which makes the loaf tough and dense. A few small lumps are completely fine and actually desirable.

Pour the floured blueberries into the batter, including any residual flour clinging to them. Use a rubber spatula to fold them in gently, making about 4-5 folding motions. You want the berries distributed throughout without crushing them or overworking the batter. Some berries will settle toward the bottom—that's perfectly normal and creates nice texture variation in each slice.

Transfer the batter to your prepared loaf pan, using a spatula to even out the top gently. Place in the preheated oven and bake for 50 minutes. At this point, the top should be pale golden and the loaf should smell incredible. If the top is browning quickly or evenly, cover it loosely with aluminum foil and continue baking. Bake for another 15-25 minutes. To test for doneness, insert a wooden skewer into the center; it should come out clean or with just a few moist crumbs clinging to it. If it comes out with wet batter, bake another 10 minutes and test again. Total baking time is usually 60-70 minutes, depending on your oven.

Remove the loaf from the oven and let it rest in the pan for 5 minutes—this gives the crumb time to set slightly so it won't fall apart when you turn it out. Using the parchment paper overhang, gently lift the loaf onto a wire cooling rack. Let it cool completely—this takes about 1-2 hours. I know it's tempting to slice warm loaf, but the structure will be stronger and cleaner slices easier once fully cooled.

While the loaf cools, prepare the lemon glaze. Sift the powdered sugar into a medium bowl (this removes lumps and prevents a gritty glaze). Add the fresh lemon juice and whisk until smooth. Add milk one tablespoon at a time, whisking well after each addition, until the glaze reaches a consistency just thick enough to drip slowly off a spoon—you want it pourable but not runny. It should coat the back of a spoon but still flow slowly.

Once the loaf has cooled completely, drizzle the glaze over the top in a thin, even layer. You can let it pool naturally or use the back of a spoon to guide it. Let the glaze set for about 20 minutes at room temperature before slicing. This setting time ensures the glaze firms up slightly and creates a nice texture contrast with the soft crumb beneath.