Preheat the oven to 350ºF. Lightly coat a 9×5 inch loaf pan with nonstick spray and line it with parchment paper, ensuring some overhang for easy removal. Set aside.

Combine the blueberries with 1 tablespoon of the all-purpose flour in a medium bowl, stirring gently to coat. Set aside.

In a separate bowl, place the granulated sugar and rub in 1 teaspoon of lemon zest using your fingers to infuse the sugar with citrus oils.

In a stand mixer bowl, beat the butter and lemon sugar mixture on medium speed until the texture is light and fluffy, scraping down the sides of the bowl as needed.

Add the eggs individually, beating well after each addition. Once incorporated, continue mixing on medium speed for an additional minute until the mixture becomes pale and airy.

Incorporate the vanilla extract and lemon juice into the batter.

With the mixer turned off, add the remaining 1 cup of all-purpose flour, cake flour, baking powder, baking soda, and salt. Mix on low speed while gradually adding the Greek yogurt until the batter is smooth and well combined, taking care not to over mix.

Using a spatula or wooden spoon, fold in the floured blueberries and remaining 2 teaspoons of lemon zest with minimal stirring.

Transfer the batter to the prepared loaf pan and smooth the top. Bake for 30 minutes, then tent loosely with foil to avoid over-browning, and continue baking for an additional 30 minutes or until a toothpick inserted in the center emerges clean.

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack using the parchment overhang. Cool completely before glazing.

Prepare the glaze by whisking together the sifted powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf, then slice and serve.