Preheat the oven to 350F. Butter and line the bottom of a 9” cake pan with parchment paper. Set aside.
In a large bowl, combine the sugar and lemon zest. Mix with your fingers to release the lemon essence.
Add the eggs and beat for 1 minute.
While whisking, add the olive oil and whole milk.
Add the lemon juice and vanilla, then whisk vigorously for 1 minute.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients mixture to the olive oil mixture.
Add the blueberries on top of the flour mixture, then mix just until combined.
Pour the batter into the prepared cake pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes before slicing.
