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In a large bowl, whisk together the eggs, Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract until smooth and well combined. Set aside.
If using whole peeled almonds, blend them in a coffee grinder or high-powered food processor until finely ground into a flour-like consistency (skip this step if using pre-made almond flour).
Gradually add the finely ground almond flour to the yogurt mixture. Sift in the baking powder and stir until a smooth batter forms.
Gently fold in the fresh or frozen blueberries, being careful not to crush them.
Transfer the batter into a greased and parchment-lined 1kg-2lb loaf pan, spreading it evenly.
Bake in a preheated oven (no fan, up+low heat) at 180°C-350°F on the bottom rack for approximately 43 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool completely before slicing and serving.