Preparation

• Preheat the oven to 350ºF. Spray a 9×5 inch loaf pan with nonstick spray then line with parchment paper, allowing some parchment overhang. Set aside.
• In a medium bowl, add the blueberries and one tablespoon all-purpose flour, stir gently to coat the blueberries and set aside.
• In a separate bowl, place the granulated sugar and with your fingers, rub in 1 teaspoon of lemon zest to release the oils.
• In the bowl of a mixer, add the butter and lemon sugar, beating on medium speed until light and fluffy, scraping down the sides as needed.
• Add eggs one at a time, allowing each to incorporate fully before adding the next. Once all are incorporated, beat on medium speed for 1 minute until light in color.
• Mix in vanilla and lemon juice.
• With the mixer off, add in 1 cup all-purpose flour, cake flour, baking powder, baking soda, and salt.
• Turn mixer on low and mix slowly while adding the Greek yogurt, a little at a time, until fully incorporated. Do not over mix.
• With a wooden spoon or spatula, gently fold in the blueberry mixture and remaining 2 teaspoons lemon zest with as few turns as possible.
• Spread batter into prepared pan and bake for 30 minutes then cover loosely with foil to prevent the top from over browning and bake for another 30 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for 10 minutes, then gently lift out of the pan using the parchment overhang and allow to cool on a wire rack until completely cool.
• Make the lemon glaze by whisking together the powdered sugar and lemon juice.
• Pour over the cooled cake, slice and serve.