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FOR THE LOAF- Preheat the oven to 350 degrees. Grease the bottom and sides of one 9x5 inch loaf pan, dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. In a seperate bowl, mix the blueberries with the remaining tablespoon of flour, and flod them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the senter of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
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FOR THE LEMON GLAZE- In a small bowl whisk together 1 cup of confectioners sugar(sifted) and 3 tablespoons fresh lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pout them lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
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