Lemon Blueberry Loaf

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1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt (I’ve made this using plain low-fat yogurt also. Still wonderful however, I’ve noticed it is a little less moist.)

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

2 cups of blueberries (smaller ones are better in this case as they pose less risk of sinking)

1/3 cup freshly squeezed lemon juice

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