Lemon-Blueberry Yogurt Loaf

For the Loaf:

+ 1 tablespoon all-purpose flour, divided

baking powder

kosher salt

plain whole-milk yogurt

sugar

large eggs

grated lemon zest (approximately 2 lemons)

pure vanilla extract

vegetable oil

blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

freshly squeezed lemon juice

sugar

For the Lemon Glaze:

confectioners’ sugar, sifted

to 3 tablespoons fresh lemon juice