Preheat oven to 350 degrees F.
Line a springform pan with the wide 15” parchment paper by cutting a large enough piece and pressing the paper into the springform pan. Set aside.
In a large mixing bowl, add the flour, salt, baking powder, and baking soda.
Using a whisk, stir to combine all the dry ingredients.
To the center of the dry ingredients, add the eggs, lemon zest, olive oil, and lemon juice. Whisk to combine.
Add the sugar and milk and whisk again.
Last, add the blueberries and using a spatula, stir to combine.
Pour the batter into the prepared parchment-lined springform pan and bake for 35-40 minutes. Or until a toothpick comes out clean when inserted into the middle of the cake.
Let the cake completely cool in the parchment-lined springform pan and refrigerate for 1-2 hours. The cake can then be transferred when the springform ring is released and a spatula can be used to slide the cake from the parchment paper to a platter.
Slice and serve with additional blueberries and garnish with sprigs of mint if desired.