Step 1: Prepare the Ingredients

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Toss the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.

Step 2: Mix the Batter

1. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
3. Add eggs and flavoring: Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
4. Incorporate ricotta and milk: Add the ricotta cheese and milk, mixing until smooth.
5. Add dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Step 3: Assemble and Bake

1. Fold in the blueberries: Gently fold the floured blueberries into the batter.
2. Transfer to the pan: Pour the batter into the prepared cake pan and spread it evenly.
3. Bake the cake: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Serve

1. Garnish: Dust the cooled cake with powdered sugar, if desired.
2. Slice and serve: Serve as is or with a dollop of whipped cream or a drizzle of lemon glaze.