1. Preheat the oven to 350 degrees. Grease a bundt pan with melted butter. Sprinkle in about a tablespoon of flour and shake around to cover all of the pan.
2. In a large bowl, add in the butter and sugar. With a handheld mixer, beat until light and fluffy (2-3 minutes).
3. Add in eggs next, 1 at a time, slowly mixing until they are just incorporated. Do not overmix.
4. Add in the ricotta and mix.
5. In a separate bowl, sift together the flour, salt, and baking powder.
6. Add in sifted dry ingredients and mix until everything is together and there are just a few flour streaks left in the batter.
7. Toss the washed and dried blueberries with 1 tablespoon of flour. This will help the fresh blueberries from sinking to the bottom of the cake when baking. Place in the batter.
8. Finally, zest 1 lemon. Add the zest and lemon juice to the batter and using a spatula, gently fold in the blueberries until everything is mixed well. Do not over mix. 
9. Spoon in the greased and floured bundt pan and make sure there is an even layer all around.
10. Place in the oven and bake for 50-55 minutes. A toothpick should come out clean with only a few crumbs on it when it is finished baking.
11. Remove from the oven and let cool in the pan for 5 minutes, then flip out onto a cooling rack to finish cooling.

Icing

1. In a bowl, add in all the glaze ingredients.  Mix with a handheld mixer until smooth and creamy and no clumps remain. Drizzle over cooled cake.