Preheat the oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and dust with flour, tapping out excess (or use a cooking spray with flour in it!)

In a medium bowl, combine 1 1/2 cups flour, baking powder and salt. Set aside.

In another, large bowl, mix the yogurt, sugar, eggs, lemon zest, vanilla and melted butter. Slowly mix in the flour mixture.

In (yet) another bowl, combine the blueberries with the remaining tablespoon of flour, then fold them gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to cool completely.

To make the lemon glaze, mix the powdered sugar and 3 tablespoons of the lemon juice together in a small bowl. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too thick. Spoon the lemon glaze over the top of the loaf and let it drip down the sides. Allow the glaze harden for about 15 minutes before serving.