Preheat oven to 350 degrees F. In a large mixing bowl, beat together the sugar and olive oil at medium speed with a mixer until well blended. Add eggs, one at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons of the flour with the blueberries in a small bowl and toss well. Combine the remaining flour, baking powder, baking soda and salt. Add the flour mixture to the sugar mixture alternately with the sour cream. Fold in the blueberries, lemon juice and vanilla; pour cake batter into a 10-inch Bundt pan sprayed with a coating of COLAVITA Extra Virgin Olive Oil. Bake at 350 degrees F for 1 hour and 10 minutes, or until a wooden toothpick inserted into the center comes out clean.
Cool cake in the pan for 10 minutes, remove to a serving plate. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.
Per Serving: 347 Calories (kcal); 15g Fat (4g Sat, 9g Mono, 1g Poly); 5g Protein; 50g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 163mg Sodium. Food Exchanges: 1 Grain (Starch); 2 1/2 Fat; 2 Other Carbohydrates.