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Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
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Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.
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Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
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Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.
