Start by ensuring that all your wet ingredients, including the Greek yogurt, milk, and egg, are at room temperature. This will help them blend more seamlessly, contributing to a better texture.
Preheat your oven to 350°F (175°C). While it heats, prepare your 9×5-inch loaf pan by greasing it with cooking spray and lightly dusting it with flour. This will ensure easy release after baking.
In a large mixing bowl, add all your wet ingredients: Greek yogurt, canola oil, milk, egg, and a generous amount of lemon zest. Whisk them together until the mixture is smooth and combined.
In another bowl, combine your dry ingredients: flour, baking soda, and salt. Whisk these together to ensure they're evenly distributed.
Create a well in the center of the dry ingredients and pour the wet mixture into this well. Using a wooden spoon, gently mix until a smooth batter forms. It's crucial not to over-mix; just combine until you see no dry flour.
Wash and dry your blueberries. Take one cup of them and toss them with 2 teaspoons of flour in a small bowl. This step prevents the berries from sinking in the batter. Gently fold these coated blueberries into the batter.
Pour the batter into your prepared loaf pan. For a beautiful finish, gently press the remaining blueberries into the top of the batter. This gives a lovely presentation.
Sprinkle a mixture of 2 tablespoons of brown sugar and 1 tablespoon of granulated sugar evenly over the top of the loaf. This will create a sweet, crunchy crust.
Place the loaf in the preheated oven. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. After that, invert it onto a wire cooling rack to cool completely for at least one hour.
For an optional glaze, mix together powdered sugar and lemon juice until smooth in a small bowl. Transfer the glaze to a plastic bag, cut off a tiny tip, and pipe it over the cooled bread for a sweet finishing touch.
