Preheat your oven to 160°C (320°F) and prepare a 9x5-inch loaf pan by lining it with baking paper.

In a large mixing bowl, whisk together 1 cup of plain yogurt, 3/4 cup of caster sugar, 2 large eggs, 1/4 cup of lemon juice, 1 teaspoon of vanilla essence, and 1/3 cup of vegetable oil until smooth.

In a separate bowl, sift together 2 cups of plain flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gently combine to create a light base.

Prepare fresh blueberries by rinsing them gently; coat frozen blueberries in flour to prevent sinking. Fold blueberries into the batter carefully.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.

Pour the batter into the prepared loaf pan and bake for 55-60 minutes until the skewer comes out clean.

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Prepare the glaze by mixing icing sugar and milk, then drizzle over the cooled cake.