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Preheat the oven to 170 degrees Celsius set to fan. Prepare a 12 inch springform cake tin lined with parchment paper and set aside.
Prepare the blueberry compote. Place the blueberries, sugar, lemon zest and water in a large saucepan and mix. Place over a medium heat with a lid on. Cook for a total of 30 minutes, removing the lid after 10, and mixing and smashing the softened blueberries with the back of a spoon. The consistency will be jammy.
Next, prepare the syrup. Place the sugar, water and lemon peel in a saucepan over a high heat. Once the syrup begins to boil, remove off the heat and leave to cool completely.
For the cake, whisk together the oil and sugar, before adding the eggs, yoghurt, and lemon juice and zest. Whisk again to homogenise.
In a separate bowl, shred the filo pastry by hand to small shreds. Add this to the wet mixture, along with the baking powder and vanilla essence. Whisk again to combine.
Pour the mixture into the prelined cake tin. Add dollops of the blueberry compote on top and swirl using a wooden skewer.
Bake for 35-40 minutes. Immediately pour the syrup on top using a ladle, and leave to cool for at least an hour at room temperature before serving.