Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with baking spray line with a couple of strips of parchment paper. 

In a large bowl, whisk together the yogurt, eggs, melted butter, and vanilla, then fold in the flour, sugar, baking powder, and salt ( you can mix these in another bowl before to add them to the wet mixture). Mix in the oats. 

 Gently fold in the blueberries (I recommend dusting the berries with a small amount of flour first), reserving a few to dot the top of the batter. The batter will be thick and slightly sticky.

Place the batter into the prepared loaf pan. Bake for 55-65 minutes or until golden brown and when a toothpick inserted into the bread comes out clean. 

Remove bread from the oven and let cool in the pan for 10 minutes. Using your parchment paper remove the bread from the pan and transfer to a wire rack. 

 Serve warm or at room temperature. The bread will firm up after it has cooled completely.