Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Whisk together the powdered sugar and lemon juice and drizzle over the top of cooled loaf.
High Altitude: add 2 tablespoons extra flour. Freezing Instructions: Allow bread to cool completely then wrap in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin tins; filling about 2/3 full. Bake at 350F for about 20-25 minutes.Fruit: You can swap out the blueberries for raspberries, blackberries, or diced strawberries.