1. Preheat the oven to 170°C (340°F). Line a loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs and sugar until light and slightly frothy.
3. Add the yogurt, melted butter, and vanilla extract. Mix until smooth.
4. Sift in the flour, baking powder, and salt. Stir gently until just combined.
5. Coat the blueberries lightly in flour (to prevent sinking) and fold them into the batter.
6. Pour the mixture into the prepared loaf pan and smooth the top.
7. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 10 minutes in the pan, then transfer to a rack to cool completely.