Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray.

In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.

In a large bowl, stir together the granulated sugar and lemon zest until well combined and fragrant.

Add the melted, cooled butter and Greek yogurt. Mix with a hand mixer or stand mixer until smooth and combined.

Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract and lemon juice.

Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.

Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the bread cool in the pan for about 10–15 minutes, then carefully transfer it to a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar, milk, lemon juice, and vanilla extract until smooth.

Drizzle the glaze over the completely cooled bread and let it set before slicing.

Slice into 10 servings and serve.