Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it with butter or cooking spray, then dusting it with flour.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.

In a large mixing bowl, combine the Greek yogurt, granulated sugar, large eggs, lemon zest, vanilla extract, and vegetable oil. Whisk until smooth.

Gently fold the dry ingredient mixture into the wet mixture using a spatula until just combined.

Coat the blueberries lightly in flour and carefully fold them into the batter.

Pour the batter into your prepared loaf pan and bake for 50 to 70 minutes, checking doneness with a toothpick.

While the loaf is baking, prepare the lemon syrup by combining freshly squeezed lemon juice and sugar in a small saucepan over moderate heat.

Once baked, let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack and drizzle with warm lemon syrup.

Prepare the glaze by whisking together icing sugar, lemon juice, and vanilla extract. Drizzle over the cooled loaf.