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1
Preheat the oven to 350.
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2
Grease a 9-by-4-inch metal loaf pan and line with parchment paper, allowing at least 2 inches of overhang on the 2 long sides.
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3
In a medium bowl, whisk the flour with the baking powder, baking soda and 3/4 teaspoon of salt.
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4
In a large bowl, using a hand mixer, beat the 3/4 cup of coconut oil with the granulated sugar at medium speed until very smooth, about 1 minute.
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5
Beat in the eggs 1 at a time, then beat in the yogurt, lemon zest, vanilla and 1/4 cup of the lemon juice.
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6
Scrape down the side and bottom of the bowl, then beat in the dry ingredients in 3 additions until just incorporated.
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7
Using a rubber spatula, fold in the blueberries.
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8
Scrape the batter into the prepared pan and spread in an even layer.
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9
Bake for about 1 hour and 15 minutes, until a cake tester inserted in the center of the cake comes out clean.
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10
Transfer the pan to a rack and let the cake cool completely, about 1 hour.
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11
In a small bowl, whisk the confectioners sugar with the remaining 2 tablespoons of lemon juice and a pinch of salt.
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12
Using the overhanging parchment paper, lift the cake out of the pan.
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13
Drizzle the glaze over the top and let stand until set, about 15 minutes.
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14
Cut into slices and serve.
