Pre-heat your oven to 350 and line a 9x5 loaf pan with parchment paper and set it aside.
In a medium bowl, add in the flour, baking powder, and salt. Whisk and set aside.
In another bowl, add in the sugar and lemon zest. Press zest into sugar until the sugar turns to a pale yellow.
Add in the butter and cream together with the electric hand mixer.
Add in the eggs, one at a time. Mix after each addition.
Mix in the yogurt. Mix in the vanilla.
Sift the dry ingredients over the wet ingredients and mix until almost combined. Leaving some flour for the berries.
Gently fold in the blueberries.
Place into the loaf pan and bake for 1 hour to 1 hour and 10 minutes or until a tooth pick comes out clean from the center.
Cool in the pan for up to 10 minutes then remove it from the pan to a cooling rack to completely cool. Make sure to also remove parchment paper so the bottom does not get soggy.
Once cooled completely add the glaze. To make the glaze add all the glaze ingredients to a bowl and mix. If its not thin enough add a couple more drops of lemon juice.
Allow the glaze to set then slice and serve.