Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat your oven to 375°F.
Beat 2 large eggs and 1 cup granulated sugar with a whisk attachment on high speed for about 5 minutes, or until the mixture is light in color and thick.
Add 1 cup sour cream, 1/2 cup light olive oil, 1 tsp vanilla extract, and 1/4 tsp salt to the egg mixture. Whisk on low speed until everything is well combined.
In a separate bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder. Gradually add this dry mixture to the wet batter, about one-third at a time, whisking gently to incorporate without overmixing.
Finally, add the zest and juice of 1 medium lemon and 1/2 Tbsp corn starch, mixing until just combined.
Rinse 16 oz fresh blueberries and drain well. In a medium bowl, toss the blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring gently until no dry cornstarch remains.
Pour half of the batter into the prepared springform pan and spread it evenly. Top with half of the blueberries.
Spread the remaining batter over the blueberries and sprinkle the rest of the blueberries evenly on top, gently pushing them slightly into the batter.
Bake in the preheated oven at 375°F for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake rest in the pan for 15 to 20 minutes. Then, carefully remove the ring and allow it to cool until it reaches room temperature or is just warm.
