Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Gradually add the dry ingredients to the wet mixture, alternating with the yogurt or sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition.

Gently fold the flour-coated blueberries into the batter using a spatula.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few additional blueberries on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.