1️⃣ Preheat & Prep Pan:
Preheat your oven to 350 °F (175 °C). Grease an 8.5 × 4.5 × 2.5 inch loaf pan with butter or nonstick spray, then dust lightly with flour—tap out any excess.

2️⃣ Mix Dry Ingredients:
In a large bowl, sift together the 1½ cups flour, baking powder, and salt. Set aside.

3️⃣ Whisk Wet Ingredients:
In a separate bowl, whisk the Greek yogurt, sugar, eggs, lemon zest, vanilla, and oil until smooth and homogenous.

4️⃣ Combine Batter:
Pour the wet mixture into the dry ingredients and gently whisk until just combined—avoid overmixing to keep the loaf tender.

5️⃣ Prep Blueberries:
Toss the blueberries with 1 Tbsp flour in a small bowl (this helps prevent them from sinking). Fold the berries into the batter with a spatula.

6️⃣ Bake the Loaf:
Transfer the batter to your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (some ovens may take up to 70 minutes).

7️⃣ Make Lemon Syrup:
While the loaf bakes, combine the lemon juice and 1 Tbsp sugar in a small saucepan. Warm over low heat, stirring until sugar dissolves. Remove from heat.

8️⃣ Soak & Cool:
When the loaf is done, let it rest in the pan for 10 minutes. Then transfer to a wire rack set over a baking sheet. Poke holes all over the top with a skewer or toothpick, and brush or drizzle the warm lemon syrup over the loaf. Let cool completely.

9️⃣ Whisk the Glaze:
In a bowl, whisk together icing sugar, lemon juice, and vanilla. If too thick, add milk a teaspoon at a time until you reach a drizzly consistency.

🔟 Glaze & Serve:
Once the loaf is fully cooled, drizzle the lemon glaze evenly over the top. Allow glaze to set before slicing. Enjoy!