• Preheat the oven to 350°F. Coat 9-inch loaf pan with cooking spray.
• In a medium mixing bowl, whisk or sift together the 1 1/2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon fine sea salt. Set aside.
• In the bowl of stand mixer fitted with a paddle or a large mixing bowl using an electronic hand mixer, cream together the 12 ounces vanilla yogurt, 1 cup sugar, and 3 large eggs. Blend well and then add the 1 fresh lemon zest and juice and 1/2 cup vegetable oil Slowly, add dry mixture. Mixture might be a little lumpy.
• In a small bowl, toss the 1 cup fresh blueberries with the 1 tablespoon flour. Fold in the blueberries to the batter by hand.
• Pour the batter into the prepared loaf pan. Set the pan onto a baking sheet. Bake for 55-65 minutes, or until it passes the toothpick test. If the top starts to brown before the cake is fully cooked, cover the top loosely with aluminum foil.
• Remove and allow to cool for 10 minutes before gently removing from the pan. It should come out easily, but if not, cut along the sides with a knife and then tap on the bottom until it releases.

Lemon Glaze

• In a small bowl, whisk together the 1 1/2 cup powdered sugar , 1 tablespoon whole milk and 1 tablespoon fresh lemon juice .
• When the cake has cooled, place it on a wire cooling rack and drizzle over top. Allow the glaze to dry, then slice and serve.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.