• Preheat oven to 350° F. Coat nonstick loaf pan with cooking spray and dust with flour. Shake excess out of pan.
  
• Zest lemons using box grater or zester. Set aside.
  
• Juice lemons. Set juice aside.
  
• Place flour, baking powder, and salt in small bowl. Whisk to blend. Set aside.
  
• Place sugar and 1 Tbsp. of lemon zest in large bowl. Work zest and sugar together with your hands until sugar is moist and fragrant.
• Add Greek yogurt, vegetable oil, eggs, vanilla extract, and lemon juice to large bowl with sugar mixture. Whisk to combine until no lumps remain. Stir in fresh blueberries.
  
• Add flour mixture to yogurt mixture and stir gently to combine.
  
• Pour batter into prepared loaf pan. Bake for 50-55 minutes or until a knife or toothpick inserted into the center of the loaf comes out clean.
• Remove from oven and place on a wire rack. Let cool for 10 minutes. Flip pan over and remove loaf. Let cool completely before adding lemon glaze.
  

Lemon Glaze

• Whisk powdered sugar, lemon zest, lemon juice, melted butter, and salt in large bowl until combined. Place in fridge until no longer runny.
  
• When the lemon blueberry bread has cooled, drizzle glaze over the top.