Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with non-stick cooking spray and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, toss blueberries with 1 tbsp of flour. Set aside.
Using a stand mixer or electric hand mixer, beat sugar and butter for several minutes, stopping at least once to scrape down sides of bowl.
Beat in eggs, one at a time. Turn mixer to low and add ricotta, lemon zest, lemon juice, and vanilla extract. Beat on medium speed for around 1 minute.
Add flour mixture and mix on low speed just until incorporated. Using a rubber spatula, gently fold in blueberries.
Pour batter into prepared pan. Bake for 60 minutes, or until a cake tester inserted into center comes out clean. Cake should be lightly browned around the edges.
Place the cake (in the pan) on a cooling rack for 20 minutes. Run a knife around the edge to loosen the cake from the pan, then pull on parchment to lift cake out of pan. Let cake cool completely.
For the glaze: In a small bowl, combine confectioner's sugar and 1 tsp lemon juice. Use a pastry brush to brush glaze onto cake or drizzle on top of cake.