• Preheat the oven to 350° and butter a 9 x 5-inch loaf pan.
• In a large mixing bowl add Greek yogurt, lemon curd, softened butter, eggs, lemon zest, flour, baking powder, salt, and sugar. Using a hand mixer, quickly mix until the batter until it just comes together.
• Toss blueberries in 1 tablespoon all-purpose flour.
• Scrape half of the batter into the prepared pan and sprinkle ½ cup of blueberries over the batter. Spread the remaining batter over the blueberries and scatter the remaining ½ cup of blueberries over the top.
• Bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

For the Lemon Glaze:

• Combine a the juice of 1 lemon with 1-2 cups confectioners' sugar. Mix until you reach desired consistency. I like mine on the thinner side.
• Drizzle the glaze over the top of the cooled cake and allow it to drip down the sides. Garnish with lemon zest and a few blueberries. Serve with additional Greek yogurt or lemon curd.