1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, then set it aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the ricotta cheese to the butter mixture, beating until well combined.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Mix in the lemon zest, lemon juice, and vanilla extract.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
8. Toss the blueberries with 1 tablespoon of flour to coat, then gently fold them into the batter.
9. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should start to pull away from the pan.
11. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Remember, patience is key here. My abuela always said that the best flavors develop when you take your time, letting the cake cool properly ensures the flavors meld beautifully.