Mi Lemon Blueberry Cake

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, [updated to note] no need to thaw (I used wild blueberries, hence the tiny size)
1/3 cup freshly squeezed lemon juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Glaze (optional)
Confectioner's Sugar 1 cup
lemon juice (freshly squeezed) 1/3 cup
Blend well.

Other options to try.
Swapping all of the vegetable oil with olive oil
Swapping a few tablespoons of the vegetable oil with a nut or coconut oil
Swapping grapefruit, orange, blood orange or lime for the lemon
Swapping blackberries or raspberries for the blueberries
Using 1/3 cup of poppy seeds instead of the blueberries for a lemon-poppy cake
Adding 1/2 cup of toasted, chopped walnuts or pecans
Swapping almond extract for the vanilla
Covering the cake, once completely cooled, with a glaze of 1 cup of powdered sugar whisked with 2 tablespoons lemon juice
Adding 1 cup chocolate chips to an orange version, you’d get something reminiscent of this Orange Chocolate Chunk Cake
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.