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1
Preheat the oven to 350 F. Grease the bottom and sides of one 9 x 5-inch loaf pan with non stick spray and line the bottom of the pan with parchment paper.
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2
In a medium bowl, sift together 1 1/2 cups of flour, baking powder and salt; set aside.
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3
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
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4
In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
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5
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
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6
Let bread cool in the pan for 10 minutes before removing loaf to a wire rack that you've placed on top of a baking sheet.
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7
While the loaf is cooling, make the lemon syrup. Stir together the lemon juice and sugar in a small saucepan over medium heat until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
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8
Use a toothpick or a metal skewer to poke holes in the top and sides of the warm loaf. Ladle the syrup over the loaf. Let the syrup soak into the cake and brush again. Let the cake cool completely.
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9
To make the lemon glaze: In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of the lemon juice.If the glaze is too thick add in more lemon juice or milk. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the bread and let it drip down the sides.
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10
Let the lemon glaze harden, about 15 minutes, before serving.
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11
Adapted from: Sweet Pea's Kitchen.
