Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, yogurt, and vanilla extract.
Gradually combine dry ingredients into wet ingredients until just mixed.
Toss blueberries with 1 tablespoon flour and gently fold into batter.
Pour batter into prepared loaf pan and smooth the top.
Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix glaze ingredients and drizzle over cooled bread if desired.
