1: Add eggs, sugar, vanilla, sour cream, and salt to a mixer and beat for a few minutes.
2: Add lemon zest and juice, sift flour, baking powder, and baking soda, and mix until incorporated.
3: Slowly pour in the melted butter and oil. Lastly, fold in the corn starch-coated blueberries.
4: Pour the mixture into a greased 6-cup capacity Bundt pan and bake at 350°F for about 45 minutes or until a toothpick inserted in the center comes out dry.
5: Once the cake comes out of the oven, let it cool for 10 minutes.
6: Microwave the white chocolate for 1 minute, stir well, and let it cool and thicken for about 10 minutes.
7: Pour chocolate over the cake, add fresh blueberries, powdered sugar, lemon zest, mint leaves, and enjoy.
