Zest your lemons and rub with the sugar to release oils
Add eggs, yogurt and vanilla to the lemon zest mixture
Whisk the wet ingredients together
In a separate bowl, combine dry ingredients (baking powder, salt, and flour)
Whisk dry ingredients into wet ingredients until just combined
Stream in neutral oil (avocado oil) while whisking
Coat frozen blueberries in flour
Fold blueberries gently into the batter
Pour batter into an 8.5x4.4 loaf pan
Bake at 350°F for 50-60 minutes (tent with foil if the top gets too dark)
While baking, bring sugar and lemon juice to a boil and reduce until syrup forms
Brush the fresh loaf with syrup immediately after removing from oven
Let cool before serving
