Lemon Yogurt Pound Cake with Blueberry Syrup

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla 1% milk fat yogurt
1 1/2 cups sugar
3 large eggs
2 lemons, zested
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1/2 cup freshly squeezed lemon juice (approximately 4 lemons)

Preheat the oven to 350 degrees F. Grease and flour a loaf pan and then line the bottom with parchment paper.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 60 minutes, or until a tooth pick or knife placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/2 cup lemon juice and remaining 1/2 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan. Carefully place on a baking rack over a sheet pan. Make a few cuts into the cake with a steak knife so the lemon syrup can run into the cake. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

Blueberry Syrup
1 half pint of blueberries
1/4 cup sugar
3 TBS red wine
Bring all 3 ingredients to a boil. Mash the berries around as the sugar melts to release their juices. Cook on medium-high heat for about 3 minutes.
Slice the cake and top with the blueberry syrup.