Lemon Blueberry Yogurt Cake

My version of Hallee the Homemaker's Taste of Summer Lemon Blueberry Yogurt Cake. Almost identical, except I use plain yogurt to avoid artificial flavorings. If you can find a vanilla yogurt that doesn't use artificial flavorings or colorings, use that.
Ingredients:
1½ cups unbleached or whole wheat flour
2 tsp baking powder
½ tsp Kosher or sea salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 or 3 lemons
½ tsp pure vanilla extract
½ cup fresh blueberries
1 TBS flour
½ cup vegetable oil
⅓ cup sugar

Directions:
Sift together dry ingredients.
In a large bowl, whisk together yogurt, 1 cup sugar, lemon zest, vanilla, and eggs.  Add dry ingredients.  Whisk until thoroughly combined.  Using the spatula, gently stir in the oil.  Add the blueberries and stir just until combined.
Pour into loaf pan.  Bake for 50 minutes, or until a toothpick inserted into center comes out clean.
Let stand in pan for 10 minutes.
In a small saucepan, bring ⅓ cup sugar and ⅓ cup lemon juice to boil.  Stir until sugar is dissolved.
Put cooling rack on baking sheet.  Remove the cake from the pan and place on cooling rack.  Slowly pour the sugar and lemon juice over the cake, letting it soak in.
Let cool completely.