Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment.
Whisk together flour, salt, and baking powder and set aside.
In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
Blend in melted butter until smooth.
Add ricotta, sour cream, vanilla extract, and lemon zest and beat on medium speed for 1 minute or just until blended.
Add flour mixture and beat on low speed just until incorporated.
Pour batter into prepared pan and sprinkle blueberries evenly over the top.
Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set.
Remove from oven and cool 20 minutes in the pan then transfer to a cake platter.
In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.
