Preheat the oven to 400F/180C.
In a large bowl whisk together the eggs with the sugar. Add the oil and yogurt. Mix.
Slowly add the flour, baking powder and salt. Combine well.
Add the lemon zest and blueberries. Gently fold them in.
Transfer the batter in a cake pan greased with some coconut oil. Bake for 60-65 min up until a toothpick inserted in the center will come out clean. Let the cake cook down completely.
Place the cake on a rack and poke it with a long skewer.
In a bowl mix the juice of 1 1/2 medium lemons and 1/2 cup powdered sugar. Brush the syrup on top of the cake so that it will go in the holes. Let the cake rest for 15 min.
In a small bowl mix 3/4 cup powdered sugar with the juice of 1/2 lemon. Drizzle the glaze on top of the cake and let it dry to solidify.