Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk the granulated sugar and melted butter until smooth.
Add the egg to the sugar and butter mixture and whisk until fully incorporated.
Stir in the Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing and serving.