Preheat oven to 400 degrees F. Rub about a teaspoon of olive oil in a 8-inch or 9-inch cake pan. Line the bottom with a round or parchment and set aside. In a small bowl, toss together the blueberries and corn starch; set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand-up mixer with the paddle attachment, (alternatively you could use a medium bowl and an electric hand mixer), add the eggs, sugar and lemon zest. Beat for about 5 minutes, until light, fluffy, and pale yellow.
Pour in the olive oil, honey and mix until combined. Alternating between the milk and dry ingredient mixture, add to the egg mixture until combined.
Add about 1/2 cup of batter to the bottom of the pan (you can eyeball this measurement), and then place a handful of blueberries to the top of the batter. Add the remaining batter and then the rest of the blueberries.
Transfer to the oven and bake for 15 minutes. At the 15-minute mark, turn the oven temperature down to 350 degrees F and bake for a remaining 15 to 20 minutes, until a skewer inserted into the center comes out clean.
Allow to cool in the pan for 5 to 10 minutes, before inverting onto a cooling rack and allowing to cool to room temperature.