In a large mixing bowl stir together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
In another bowl whisk together 1/4 cup of the oil, the eggs, yogurt, milk, honey, and vanilla until well combined.
Stir the wet ingredients into the dry ingredients until well combined then gently fold in the blueberries.
Brush the inside bottom and sides of an 8x4-inch loaf pan with 1 TBSP of olive oil.
spread the batter evenly into the loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Take the bread out of the oven and let cool for about 10 minutes then transfer the bread from the pan to a cooling rack and allow to cool for about 20 more minutes.
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