Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Toss the fresh blueberries with 1 tablespoon of flour—this prevents them from sinking to the bottom during baking.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step is crucial for creating a tender crumb texture.

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, Greek yogurt, and vanilla extract until well combined. The batter may look slightly curdled at this point—this is normal due to the acidity from the lemon juice.

Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix—a few streaks of flour are okay. Gently fold in the flour-coated blueberries.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.

Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf before slicing.