Preheat the oven to 180° C/ 350° F. Grease and flour very well a bundt pan. I use a kitchen brush in order to reach well everywhere.

In a large mixing bowl beat the eggs with the sugar with an electric mixer until fluffy and foamy - about 5 minutes.

One by one add the lemon zest, the oil and the yogurt, mixed with the baking soda. Beat for a few seconds after each addition to incorporate them.

Using a rubber spatula gradually add the flour, mixed very well with the baking powder (ideally sift them together). Make sure no lumps remain in the batter. Avoid overmixing with energetic movements as this might result in a gummy texture.

At the end add the blueberries, washed and dried, and then mixed with the flour in a small bowl. Fold them gently into the batter just until absorbed.

Pour the batter into the prepared pan. Bake for about 40-50 minutes or until a toothpick inserted in one of the cracks on the top of the cake comes out clean.

Let the cake cool until room temperature before removing it from the pan.