Preheat your oven to 350°F (175°C). Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray, then lightly dust it with flour.

In a large bowl, sift together 1.5 cups of flour, baking powder, and salt. Set this mixture aside.

In another bowl, whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.

Gradually add the wet mixture to the dry mixture, mixing until just combined.

Lightly coat the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.

Pour the batter into your prepared pan and bake for about 50 minutes. Check for doneness using a toothpick; it should come out clean.

Baking time may range from 50 minutes to 1 hour and 10 minutes depending on your oven.

While baking, combine lemon juice and 1 tablespoon of sugar in a small saucepan. Heat until the sugar dissolves, then set aside.

Let the loaf cool in the pan for 10 minutes, then transfer it to a baking rack. Puncture the loaf and pour the lemon syrup over it, allowing it to cool completely.

Mix icing sugar, lemon juice, and vanilla extract for the glaze. If too thick, adjust with milk. Drizzle over the cooled loaf and allow it to set before serving.