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Preheat oven to 160°C fan.
Wash and dry blueberries and then coat in flour. Set aside.
Wash your lemon really well then chop, remove the pips, remove the thick top and tail, and then blitz in your food processor. Set aside.
Add your butter to a bowl add your ricotta at room temperature, then top with your lemon and eggs. Using a hand mixer bring this mixture together until it forms a creamy mix.
Now add the vanilla, sugar, flour and baking powder. Use a spatula at the start to incorporate this, then use your hand blender again to bring it all together. Finally, add the blueberries and mix through with your spatula.
Pour into your parchment lined tray and bake for 50 minutes. Leave to cool in the tin for 10 minutes before removing. Enjoy warm or cold.