Preheat the oven to 180c (350f) and prep a parchment paper-lined 8-inch cake pan.
Into a big bowl or a stand mixer bowl, add the eggs and the sugar, and whip until the mixture is light and fluffy.
Add the vegetable oil, vanilla extract, greek yogurt, and lemon zest, and mix at low speed until the mixture is just combined.
Add the baking powder, salt, and sift the flour. Fold the batter until the mixture is just combined, and you don’t see any flour pockets. you do not want to overmix the batter. Scrape down the sides of the bowl if needed.
Add the blueberries into a medium-sized mixing bowl, and add the cornstarch. Mix with a spoon until the blueberries are evenly covered with cornstarch and your cant see the cornstarch.
Pour the cake batter into the cake pan and top it with the blueberries. Fold the mixture to mix the blueberries into the mixture (didn’t show in the video but still necessary), and top with more blueberries.
Bake the cake in a 180c (350f) preheated oven for 45-50 minutes. Let the cake cool in the pan for 15 minutes, then remove it from the pan and top it with lots of powder sugar.