Preheat your oven to 350℉. Grease and line a standard 9x13 loaf pan with parchment paper, 2 inches hanging off both ends. 

In a large bowl, combine the granulated sugar and lemon zest. Using your fingers, gently work together until fragrant.

To the lemon sugar, add in the eggs and whisk until smooth and slightly paler in color – about 1 minute.

Whisk in the honey, vanilla extract, oil, lemon juice, and Greek yogurt. 

Switching to a rubber spatula, gently mix in the 1 ½ cups all purpose flour, baking powder, and salt. 

In a separate small bowl, combine the 1 tablespoon flour and blueberries. Gently fold these into the batter. 

Pour the batter into the prepped loaf pan and sprinkle evenly with turbinado sugar. 

Bake for 55-60 minutes until a knife comes out clean when inserted into the center. 

Cool for 15 minutes in the loaf pan, then turn onto a plate or cooling rack. Once just about all the way cooled, top with powdered sugar.