Preheat oven to 180C (Fan) and grease a 24.5cm x 14.8cm / 8” x 5” loaf tin.
Place all of the dry ingredients, the flour, baking powder, salt, bicarbonate of soda, caster sugar and lemon zest into a large bowl
In a separate smaller bowl, add the wet ingredients the eggs, yogurt, and vegetable oil and lemon juice and combine.
Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together using a spatula.
In a small bowl mix the blueberries and plain flour together then fold the blueberries into the cake mixture in the larger bowl.
Pour cake mixture into the loaf tin and bake for 30 - 35 minutes until risen and golden brown.
Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
Slice into 15 slices and store in an air tight container.