Spray a 9 inch round cake pan with nonstick cooking spray. Line bottom of pan with a parchment circle. Re-spray and flour. Dump excess flour out. Set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt until well blended.
In another bowl, whisk together eggs, ricotta, oil, extracts and zest until well mixed.
Gently stir dry ingredients into wet ingredients using a rubber spatula. Do not over mix.
Using a rubber spatula, gently fold in 1 cup of the blueberries.
Pour batter into pan.
Scatter remaining ¼ cup berries over the top of the batter.
Bake for approximately 50-60 minutes or until a small knife inserted into the center of the cake comes out clean.
Allow cake to cool until barely warm. Remove from pan. Place on a serving platter.
To make the glaze: in a small bowl, whisk confectioners’ sugar and enough lemon juice to create a thick, pourable glaze.