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Preheat your oven to 350°F and liberally grease a 9 or 10" round springform pan. Set aside.
In a small bowl, stir together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer or a medium-size bowl using a hand mixer, beat sugar and butter until light and fluffy, about 2-3 minutes.
Add eggs one at a time, mixing well after each addition. Add the ricotta, sourdough starter, yogurt, vanilla, and lemon juice/zest and mix well. Scrape down the sides of the bowl as needed.
With your mixer on low, add the dry ingredients to the wet ingredients and mix until just incorporated. Do not over mix. Add 2 cups of blueberries into the batter and mix gently.
Optional: long ferment your batter in the fridge for 12-24 hours at this point. A cold batter will take longer to bake.
Transfer batter to your pan and spread evenly. Top with remaining blueberries.
Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean. Check every 5 minutes after 60 minutes.
Allow cake to cool for 15-20 minutes before releasing from pan and removing the sides. Serve warm or at room temperature. Top with whipped cream, lemon curd or powdered sugar.