Preheat oven to 350 degrees.  Spray 9-inch spring form pan with cooking spray.

In a small bowl sift together 1 1/2 cups flour, baking powder, and salt. Set aside.

In a large bowl, whisk together oil and granulated sugar.  Add vanilla and eggs and whisk until well combined.  Add lemon zest and 1/4 cup lemon juice.  Whisk in half of the yogurt, then half of the flour mixture.  Repeat with the other half of the yogurt, then the remaining flour mixture, being careful not to over mix.

In a small bowl, gently toss rinsed blueberries with remaining 2 tbsp of flour until well coated.  Fold blueberries (flour and all) into the batter gently so you don't break the skins.

Pour batter into prepared pan.  Bake at 350 degrees for 45-50 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool completely on a wire rack.  Remove the outside of the spring form pan.

In a small bowl mix powdered sugar and 3 tbsp lemon juice until smooth.  Drizzle glaze over the cake.