Preheat oven to 350 degrees F. Line 9-inch loaf pan with parchment paper, leaving 2 inches of overhang on long sides. Spray parchment with cooking spray.

In small bowl, toss blueberries with 2 Tbsp. flour.

In medium bowl, combine remaining flour, baking powder and salt.

In separate medium bowl, beat butter and sugar until light and fluffy with an electric mixer on medium speed, scraping down sides of bowl as necessary. Add eggs, orange zest and almond extract one at a time, beating well after each addition.

Add dry ingredients to wet in three additions, alternating with Greek yogurt. Stir until just combined, then fold in the blueberries.

Transfer batter to prepared pan and spread into an even layer. Bake for 75 to 80 minutes, until toothpick comes out clean. Cool for 10 minutes in pan, then use parchment paper to transfer loaf to wire rack to cool completely.