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.