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Preheat the oven to 180C fan-forced (200C conventional) and grease and line a round, 23cm cake tin.
In a large bowl, whisk together the eggs, sugar and vanilla until smooth. Pour in the olive oil, espresso and sour cream and continue to whisk well. Add the ground hazelnuts, whisking until combined, then tip in the flour and salt and whisk until just incorporated.
Swap the whisk for a spatula and fold in the blackberries. Pour into the prepared tin and bake in the preheated oven for 45 minutes, or until a skewer comes out clean when tested.
Allow the cake to cool in the tin for 15 minutes, then remove from the tin and allow it to cool completely on a wire rack. Dust with icing sugar and serve.