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Preheat oven to 350ºF. Coat a loaf pan or an 8” cake pan with nonstick cooking spray and line with parchment paper.
Add the yogurt to a medium bowl. Fill the yogurt cup with olive oil (up to the same level the yogurt was) and add it to the bowl. Wipe out the cup, then measure out two cups of sugar and three cups of flour and add to the bowl. Crack in the eggs and add the vanilla or almond extract, salt, baking powder. Whisk until well combined.
Stir in the lemon zest and blueberries (or other flavorings), if using.
Add the batter to the prepared pan and smooth the top.
Bake for 1 hour and 15 minutes, rotating the pan and tenting with foil halfway through baking. (Note: an 8” cake will bake faster than the loaf, start testing for doneness with a toothpick after about 35 minutes.)
Heat the blueberries with 1 tablespoon of lemon juice over medium heat until they burst. Mash with the back of a spoon and strain out the skins.
Add the strained blueberry mixture to the powdered sugar along with enough fresh lemon juice to make a pourable glaze.
Let the cake cool completely before topping with the blueberry glaze.
Store cake covered at room temperature for 2 days or refrigerate for up to 1 week.