Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing or lining it with parchment paper.

In a mixing bowl, combine granulated sugar and fresh lemon zest, rubbing the mixture until fragrant.

Add lemon juice, neutral oil, eggs, Greek yogurt, and vanilla extract to the sugar mixture and whisk until smooth.

In a separate bowl, whisk together flour, baking powder, and salt. Fold the dry ingredients into the wet mixture.

Toss blueberries lightly in flour and fold them into the batter.

Layer the batter and blueberries in the loaf pan, finishing with the last third of the batter.

Bake for 45-55 minutes, checking at 45 minutes for doneness.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Whisk together powdered sugar and lemon juice to make the glaze.

Drizzle the lemon glaze over the cooled loaf before slicing and serving.