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Preheat the oven to 350°. Grease and line a 9x5-inch loaf pan with parchment paper.
In a large bowl, beat the butter, sugar, and lemon zest together until light and fluffy.
Beat in the eggs, one at a time. Stir in the vanilla, lemon juice, and ricotta until smooth.
Gently fold in the flour, baking powder, and salt.
Toss blueberries in flour – this prevents them from sinking to the bottom. Gently fold them into the batter.
Pour the batter into the loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with icing and/or dust with powdered sugar, as desired. Enjoy warm or at room temperature!