Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, combine the sugar and lemon zest. Using your fingers or a mortar and pestle, rub the zest into the sugar until it’s fragrant. Add the yogurt, olive oil, eggs, and vanilla, and whisk until smooth.

Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries—the batter will be thick.

Transfer the batter to the greased loaf pan, smoothing the top with a spatula. Bake for 40 to 50 minutes, or until a toothpick comes out clean.

For the glaze, whisk powdered sugar and fresh lemon juice until smooth while the loaf bakes.

Let the loaf cool completely before removing it from the pan. If desired, drizzle with lemon glaze before slicing and serving.