Preparation

• Preheat the oven to 350℉. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
• In a large bowl whisk together 1½ cups of flour, baking powder and salt. Set aside.
• In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• In another small bowl mix together the blueberries with 1 tablespoon of flour. Gently fold the blueberries into the batter.
• Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean.
• While the loaf is baking, make the lemon syrup by cooking the lemon juice and 1 tablespoon of sugar in a small saucepan until the sugar dissolves.
• Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. Add milk as needed to achieve desired consistency.
• When the cake is done, remove it from the oven and allow it to cool in the loaf pan for about 10 minutes.
• Remove from loaf pan onto a baking rack, poke holes in the cake, then pour the lemon syrup all over the cake. Allow it to cool.
• Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.