1. Preheat the oven to 350°F. Lightly coat an 8×4-inch or 9×5-inch loaf pan with olive oil. In a medium bowl, whisk together flour, baking powder, and sea salt; set aside.

2. Add cane sugar and lemon zest to a large bowl. Use your fingertips to massage the zest into the sugar for 30 seconds until fragrant and slightly moist.

3. Add Greek yogurt, olive oil, eggs, and vanilla extract to the lemon sugar bowl. Whisk until smooth, glossy, and fully combined.

4. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula just until no flour streaks remain — the batter will have small lumps, and that is fine. Do not overmix.

5. Add the blueberries (straight from the freezer if frozen) and fold in with broad sweeping strokes. The batter will be noticeably thick — that is correct.

6. Transfer batter to the prepared pan and spread evenly. Bake on the center rack for 40–50 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.

7. Cool in the pan for 10 minutes, then flip onto a wire rack. Cool at room temperature for at least 1 full hour before slicing.

8. Once the bread cools completely, whisk powdered sugar and lemon juice until smooth. Drizzle over the loaf and let set 15–20 minutes before slicing.