Before you really get into the groove, preheat your oven to 350°F (175°C). This will ensure that your bread bakes evenly and rises just right.

Grab a loaf pan and give it a light coating of softened unsalted butter. This helps in releasing the bread effortlessly once it’s baked.

In a large mixing bowl, combine the granulated sugar and the zest of two lemons. Use your fingers to rub the zest into the sugar. This releases the aromatic oils from the zest, making the sugar fragrant and flavorful.

Pour in the olive oil, followed by the two eggs, vanilla extract, and freshly squeezed lemon juice. Mix until well combined. This should create a beautifully smooth mixture.

Add the sour cream or yogurt, stirring until fully incorporated. This will create a base that’s rich and creamy.

In a separate bowl, whisk together the flour, baking powder, salt, and cardamom (if using). Gradually add this dry mix to your wet ingredients. Stir gently until just combined—don't overmix! Lumps are okay here.

Now, it’s time for the blueberries! Gently fold them into the batter, savoring the beautiful colors. If you're using frozen blueberries, there's no need to thaw them. Just fold them in as they are.

Transfer the batter into your prepared loaf pan, smoothing out the top. Sprinkle some turbinado sugar on top for a lovely crunchy finish.

Place the pan in the preheated oven. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the aroma fill your kitchen; it's going to smell heavenly!

Once done, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then flip it onto a wire rack to cool completely. Slice into generous pieces and enjoy with a cup of tea or as a delightful breakfast.