Move an oven rack to the middle position and preheat oven to 350 degrees. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.
Baking powder: Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case baking powder (baking soda is another example).
Blueberries: You can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.
Yield: This recipe makes 1 loaf cake, enough for 8 slices (or more or less depending on how you slice it).
Storage: Store in an airtight container at room temperature for 3 days.
Freezer: Wrap tightly in a double layer of plastic wrap, label, and freeze for up to 3 months. Thaw at room temperature.