Preheat your oven to 350°F (175°C). Coat an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray and dust with flour.

In a medium bowl, sift together all-purpose flour, baking powder, and salt until well mixed. Set aside.

In another large bowl, whisk together Greek yogurt, granulated sugar, and eggs. Add lemon zest and vanilla extract, followed by vegetable oil. Mix until smooth.

Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined, being careful not to overmix.

Toss blueberries with flour in a small bowl until coated, then fold them into the batter gently.

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50–70 minutes or until a toothpick comes out clean.

While the loaf bakes, combine lemon juice and sugar in a small saucepan over medium-low heat until dissolved. Set aside to cool.

After baking, let the loaf cool in the pan for 10 minutes, then poke holes in the top and drizzle with lemon syrup.

Mix icing sugar with a splash of milk until desired consistency is reached. Drizzle the glaze over the cooled loaf.