Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 X 5" loaf pan, dust with flour, and tap out excess.
In a medium bowl, whish together 1 1/2 cups flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly add the dry ingredients to the wet, just until combined.
Mix the blueberries with the 1 tablespoon of flour. Pour 1/2 of the batter into the pan and top with 1/2 of the blueberries. Spread the rest of the mixture on top, then add the rest of the blueberries, gently poking several of them under the mixture. Bake 50-55 minutes, or until cake tester comes out clean. Let bread cool in the pan for ten minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until the sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.
Use a skewer or large fork to poke holes in the top and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.