-
Preheat oven to 325° F/170°C. Grease two 9x5 loaf pans, set aside.
-
In a mixer bowl, whisk together eggs, sugar, vanilla extract, and salt, for about 4-5 minutes, until the mixture is very pale and fluffy.
-
Add the lemon zest and juice and continue whisking.
-
Mix the oil and yogurt together and add to the batter while still whisking it slowly.
-
When the mixture in combined, sift in the flour and baking powder and fold until you get a smooth batter.
-
Fold in the blueberries.
-
Transfer the batter into loaf pan and bake for 30-45 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs.