Preheat oven to 350°F. Grease an 8½x4-inch loaf pan and line with parchment paper, leaving overhang on sides for easy removal.

In a small bowl, toss 1½ cups blueberries with 1 teaspoon flour until coated. This prevents sinking during baking.

In a large mixing bowl, combine 1½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¾ cup sugar. Add lemon zest and rub into sugar with fingertips until fragrant and pale yellow.

In a separate bowl, whisk together ½ cup Greek yogurt, ½ cup oil, 2 eggs, 2 tablespoons lemon juice, and 1 teaspoon vanilla until smooth.

Pour wet ingredients into dry ingredients. Gently fold with a spatula just until no dry pockets remain. Do not overmix.

Fold in flour-coated blueberries until evenly distributed throughout the batter.

Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes until top is deep golden and toothpick inserted in center comes out with moist crumbs.

Cool in pan for 10 minutes, then transfer to wire rack to cool completely before glazing.

For optional glaze: Whisk together ¾ cup powdered sugar, 1½-2 tablespoons lemon juice, and pinch of salt until smooth. Drizzle over cooled loaf.