Using a mixer, on high speed, whisk the eggs and sugar until they are fluffy and obtain a light yellow color.
Reduce speed, and gradually add in the oil, milk, vanilla extract and lemon zest. Mix for 1 minute.
Add in the flour, salt and baking powder. Continue mixing everything together for 2 minutes then turn off the mixer.
In another bowl, coat the blueberries with 2 tbsps. of flour. Remove 90% of blueberries and add them into the batter and fold with a spatula.
Greese the bundt pan and our in the batter. Top with remainder of the blueberries.
Bake in a pre-heated 350 degree oven for 45-50 minutes. Test with a wooden skewer to make sure it's completely dry before removing the cake from the oven. Bake additional minutes for extra cooking if the wooden skewer comes out wet.
Once the cake is done, remove and let it cool completely at room temperature before serving.