In a medium bowl, mix the flour, baking powder, and salt until well blended. Set this aside for now.

In a separate large bowl, whisk the sugar, eggs, oil, yogurt (or milk), lemon juice, and lemon zest until the mixture looks smooth and well blended.

Gradually add the dry ingredients to the wet ingredients, mixing gently just until no dry streaks remain. Be careful not to overwork the batter.

In a small bowl, toss the blueberries with one tablespoon of flour. Gently fold them into the batter using a spatula.

Transfer the batter to the prepared loaf pan and spread it evenly across the top.

Bake for 50 to 60 minutes, checking for doneness by inserting a toothpick into the center, it should come out clean or with a few moist crumbs. If the top is browning faster than expected, cover it loosely with foil

Let the bread rest in the pan for about 10 minutes, then remove it and place it on a wire rack to cool completely.

If using the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle it over the cooled loaf before serving.