Preheat oven to 350 degrees.
Sift together 1 1/2 cups flour, baking powder and salt. Set aside.
In a large bowl whisk together vegetable oil and sugar. Add vanilla and eggs. Mixing until well combined. Add the zest and juice of a lemon.
Alternate mixing in yogurt and flour mixture in 2 batches. Do not over mix.
In a bowl toss blueberries with 2 Tbls flour until well coated.
Fold blueberries into cake batter.
Pour into a 9 inch spring form pan. Bake for 45-50 minutes, until a tester comes out clean.
Let cool completely.
In a small bowl mix together powdered sugar and lemon juice until desired consistency.
Remove the outside of the spring form pan. Drizzle cake with the glaze.