Preheat and prepare the pan

• Preheat the oven to 175 °C.
• Grease and line a loaf pan with parchment paper.

Mix the dry ingredients

• In a large bowl, whisk together the flour, cornstarch, baking soda and salt.

Beat the wet ingredients

• In another bowl, beat the eggs, sugar and room-temperature butter on medium-high speed until pale and fluffy.
• Add the lemon zest and fresh lemon juice.

Emulsify and add the yogurt

• With the mixer on low, slowly drizzle in the olive oil until smooth and emulsified.
• Stir in the Greek yogurt.

Fold in the dry ingredients and blueberries

• Add the dry ingredients in three parts and fold gently with a spatula until just combined; do not overmix.
• Divide the batter into two bowls and stir the blueberries into one bowl.
• Let the batter rest.

Bake the loaf

• Pour the batter into the prepared pan.
• Bake until a toothpick comes out with moist crumbs; if the top browns too quickly, cover loosely with foil.

Cool and wrap

• Cool in the pan, then transfer to a wire rack.
• While still slightly warm, wrap in foil or a clean towel to trap steam and keep the loaf tender.

Make the icing

• Whisk the powdered sugar, a pinch of salt and lemon juice until smooth.
• Drizzle over the cooled loaf.