Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
Cream butter and sugar until fluffy.
Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
Add the flour, mix until smooth.
Pour batter into pan and spread the berries(still frozen) over the top of the cake.
Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
Serve a piece of cake with a spoon full of sauce over the top.