For the crust:
Mix the flour and baking powder in a bowl. Set aside.
In another bowl, with an electric mixer at medium-high speed, mix the butter and sugar until creamy and pale white. Add vanilla extract and incorporate. Then add the egg and beat until everything is well mixed.
With an electric mixer at low speed, add the flour mixture and mix until obtaining a soft dough.
Butter a springform pan and extend the dough across the bottom and 1/3 of the sides.
Refrigerate for 30 minutes or more, while you prepare the filling.
For the filling:
Preheat the oven to 360°F.
Mix the condensed milk, ricotta, eggs, vanilla extract and flour in a blender. Blend for 2 minutes, until everything is well mixed.
Wash and dry the blueberries and raspberries, put them in a bowl with 1 teaspoon of flour, and move around so they coat completely.
Place the blueberries and raspberries over the crust on a single layer, pour the previous batter, and put in the oven
Bake for 45 minutes or until brown, and when moving the mold, the filling is set and does not wiggle.
Allow to cool completely before unmolding and serve. Keep refrigerated.