Easy Lemon Blueberry Bread Loaf

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest, approximately 2 lemons
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
• For the Lemon Syrup:
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar
• For the Lemon Glaze:
• 1 cups confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Instructions:

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