Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line the bottom and sides with parchment paper for easy removal.

In a medium mixing bowl, whisk together 1.5 cups of flour, baking powder, and salt. Set this bowl aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt, lemon zest, and lemon juice.

Gently fold the dry ingredients into the wet mixture until just combined. Toss the blueberries with 1 tablespoon of flour, then fold into the batter.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes. Whisk together the powdered sugar and lemon juice to make a glaze and drizzle over the warm loaf.