Prepare the Pan: Grease a rectangular pound cake or loaf pan (10-12 inch or 26-30 cm), dust it with flour, and line it with parchment paper for easy removal.

Cream Butter and Sugar: In a large bowl, beat the softened butter with the sugar and lemon zest at high speed until light and fluffy, about 2-3 minutes.

Add Eggs: Add the eggs one at a time, beating well after each addition until the mixture is pale and smooth.

Add Wet Ingredients: Mix in the yogurt, lemon juice, and vegetable oil until just combined.

Incorporate Dry Ingredients: Whisk the flour and baking powder together in a small bowl. Sift the dry ingredients into the batter in two portions. Gently fold in using a spatula, then mix with an electric mixer until just combined. Be careful not to overmix.

Prepare Blueberries: Coat the frozen blueberries with one teaspoon of vegetable oil and toss with one teaspoon of flour. This prevents them from sinking in the batter.

Fold in Blueberries: Gently fold the coated blueberries into the batter, taking care not to overmix.

Transfer to Pan: Pour the batter into the prepared pan. Scatter some extra blueberries on top and gently cover them with the batter.

Bake: Bake in a preheated oven at 180°C (350°F) for about 70 minutes. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean. After 40 minutes, cover with aluminum foil to prevent excessive browning.

Cool: Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely at room temperature.

Prepare the Glaze: In a medium-sized bowl, mix the powdered sugar with lemon juice. Gradually add water, a little at a time, until you achieve a thick but not runny glaze.

Frost the Cake: Once the cake is completely cool, frost it with the lemon glaze. Decorate with fresh blueberries, lemon slices, and edible flowers if desired.