Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter. Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.