Measure the dry ingredients (flour, sugars, baking powder, salt) and put in a bowl. I use organic coconut sugar instead of light brown sugar.
Preheat oven to 350 degrees F - 180 degrees C
In a large bowl, whisk the eggs, add the milk, olive oil, lemon zest till well mixed. Gradually add the dry ingredients, mix well with a rubber spatula. Add 1/2 cup of blueberries
Grease a 23 cm (9 inch) cake pan, line the bottom with parchment paper, grease the paper.
Pour the batter into the prepared cake pan. Bake for 1 hour till golden brown. Test doneness by inserting a wooden stick, if it comes out clean, the cake is done. If the top browns too quickly, loosely cover the top with foil.
Remove from oven and let cool on rack for 10 minutes, unmold and put on a serving plate
When completely cool, decorate with fresh fruits, dust with confectioner's sugar and serve