Heat the oven to 350°F (180°C). Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.

In a large bowl, whisk the 2 cups of flour, baking powder, baking soda, salt, and cinnamon until well blended.

In a medium bowl, whisk the melted butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Whisk in the yogurt and vanilla until combined.

Pour the wet ingredients into the dry. Using a flexible spatula, fold the mixture until only a few streaks of flour remain.

In a small bowl, toss the blueberries with 1 tablespoon of flour until coated. Stir into the batter.

Scrape the batter into the prepared pan and smooth the top. Scatter 10 more blueberries on top (they do not need to be floured). Bake until the loaf is golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs, 55 to 70 minutes. (If the top browns too quickly, tent loosely with foil.)

Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Let cool completely before icing.

Make the icing: In a medium bowl, stir the confectioners’ sugar, vanilla, yogurt, and a tablespoon of milk until smooth. When you lift your spoon, it should fall slowly back as a ribbon. If it is too thick, add a teaspoon of extra milk to achieve the desired consistency.

Spread the icing over the cooled bread, allowing some to drip down the sides. Slice and serve.