Preheat your oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with baking spray and set aside.

In a small bowl, combine 1 tablespoon of lemon zest and 1 cup of granulated sugar. Mix together with your fingers until the zest is coated in sugar.

In a large bowl, whisk together 1.5 cups of all-purpose flour, 0.25 teaspoon salt, 2 teaspoons baking powder, and the sugar-zest mixture.

In another bowl, beat 3 large eggs. Add in 1 cup of vanilla Greek yogurt, 0.5 teaspoon vanilla extract, 1 tablespoon lemon juice, and 0.5 cup vegetable oil. Stir until well combined.

Pour the wet ingredients into the dry ingredients and stir gently.

Toss 1 cup of blueberries with 0.5 tablespoon of all-purpose flour to coat them.

Once the batter is mostly mixed, gently fold in the blueberries.

Pour the batter into the loaf pan and spread it evenly.

Bake for about 50 minutes or until the top is browned and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then turn the pan upside down to remove the bread. Move the loaf to a wire rack to cool completely.

In a small bowl, mix 1 cup of powdered sugar and the zest of 1 lemon. Add in 1.5 tablespoons of lemon juice and stir until smooth.

If the glaze is too tangy, adjust the consistency with half and half or heavy cream.

Pour the glaze over the cooled bread.