¾cup(113 g )fresh blueberries (see note for frozen)
Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan (or you can line with parchment with an overhang on the two long sides and lightly grease parchment).
In a large bowl, whisk together the yogurt (or sour cream), oil, brown sugar, granulated sugar, egg, lemon zest, and vanilla extract until well-combined.
Add the flour, baking soda, and salt, and mix a couple turns with the spoon or spatula until the batter starts to come together but there are still a few dry streaks.
In a small bowl, toss the blueberries with the 1 tablespoon flour until evenly coated. Add the blueberries (and any remaining flour) to the batter. Stir gently with a rubber spatula until the batter is just combined and the blueberries are evenly distributed through the batter.
Spread the batter evenly in the prepared pan. Sprinkle the top evenly with coarse sugar.
Bake for 50-55 minutes until a thin knife or toothpick inserted in the center of the loaf comes out clean or with moist crumbs. Add additional baking time as needed.
Let cool completely before slicing and serving.
Blueberries: I haven't tried this recipe with frozen blueberries (yet). But my recommendation would be to use the blueberries frozen; don't thaw first. Toss the frozen blueberries with flour as described in the recipe.