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 the 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 the 1 tablespoon of flour. Gently fold the blueberries into the batter to prevent sinking.
• Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center 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 and the mixture is clear.
• Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. Add milk as needed to achieve the desired consistency.
• Once baked, allow the cake to cool in the loaf pan for about 10 minutes, then poke holes in the cake and pour the lemon syrup over it.
• Cool completely, drizzle with lemon glaze, cut into slices and serve.