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Preheat oven to 375 degrees F. Crumple 2 parchment paper sheets, then open up and line the springform pan, criss cross on top of each other. This ensures cake doesn't leak on the sides. Set aside.
In a large bowl, add Greek yogurt, eggs and sugar. Whisk gently until well mixed.
Sift in cornstarch and gently whisk until incorporated. Fold in 1 cup of blueberries. Transfer to previously prepared pan and top with remaining 1 cup of blueberries.
Bake for 1 ½ hours or until cake is no more jiggly and toothpick inserted in the center comes out clean.
Remove from the oven and cool in the cake pan on the cooling rack for 1 hour. Then place pan in the fridge to cool for another 2 hours to set.
Cake can be served cold or at room temperature. Lift cake with the parchment paper on a cutting board, slice into 8 pieces and enjoy!