Wash the blueberries and dry them on a paper towel.
Whisk eggs with sugar for fluffy mass. Add sour cream and oil. Using an electric mixer combine the ingredients. Add flour and baking powder in four parts. In the end, add lemon juice.
Sprinkle blueberries with potato flour.
Use a springform pan with a diameter of about 24 cm, pour half the batter. Sprinkle some blueberries. On the fruits pour the rest of the batter, align. Place the rest of the blueberries on top and lightly press into the batter. Bake for about 45-60 min in the oven preheated to 180 C.