Preheat oven to 350F. Line a 9x5 inch loaf pan with parchment paper with a slight overhang on each side, then generously grease. Set aside.
In a large bowl, combine flour, baking powder and salt.
In another bowl using a handheld electric mixer or using a stand mixer with the paddle attachment, beat butter, ricotta cheese and sugar on medium-high speed until incorporated. Your mixture won't look perfectly smooth and that's ok.
Switch to low-medium speed and add the eggs one at a time until combined.
Then add vanilla extract, lemon juice and lemon zest and continue mixing until well blended.
Add your flour mixture a little a time until just combined. Do not over mix. At this point, your cake batter will look like scrambled eggs and that's fine.
Gently fold in blueberries until evenly distributed.
Transfer batter into your prepared pan and bake for 50-60 minutes or until a toothpick inserted in the centre comes out with minimal dry crumbs (see notes).
Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
The total number of servings depends on how thick or thin you slice your cake. The estimated nutritional information is based on 8 servings.
I usually just put all the lemon zest I have in the cake batter if I don't have another use for it. I just make sure it's not significantly more than 1 teaspoon.
If you notice your cake getting too brown on the edges while the centre is still a little underbaked, loosely cover with aluminum foil and continue baking.
See post for more baking tips, FAQs and step-by-step photos.