Preheat your oven to 350°F. Line a standard loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, sugar and salt.
In a separate bowl, whisk together the applesauce, oil, yogurt, eggs, vanilla and lemon zest until combined.
Fold the wet ingredients into the dry ingredients until no streaks of dry flour remain. Do not overmix.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top. Bake for about 55-60 minutes, or until a toothpick comes out clean from the center. If the top browns too quickly before the center sets, tent loosely with foil for the last 10 minutes.
Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Dust the top with powder sugar and enjoy!