Lightly coat a 9-inch springform pan with cooking spray, line the bottom with parchment paper, and then spray the paper. Preheat the oven to 375 degrees F.

Beat eggs and sugar with whisk attachment on high speed 5 minutes, or until light in color and thick. Add sour cream, oil, vanilla, salt and whisk on low speed until well combined.

In a separate bowl, whisk together the flour and baking powder. Add to the batter one third at a time, whisking to incorporate with each addition.

Finally, add 1 tablespoon lemon juice and all the zest (at least ½ tablespoon – I used a full tablespoon) and mix to incorporate, don’t over mix.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with corn starch and 1 teaspoon lemon juice, stirring until well combined and no dry white cornstarch remains.

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake for 45 to 55 minutes, or until a toothpick inserted into center comes out clean.

Let the cake rest in the pan for 15-20 minutes then remove the springform ring and cool to room temperature or just warm. Serve dusted with powdered sugar.