Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray, set aside.
In a medium-sized bowl, toss the blueberries and raspberries with the flour, set aside.
In a large bowl with an electric hand mixer, mix the ricotta, eggs, oil, and vanilla until smooth.
Add in the cake mix and mix until just combined.
Slowly add the heavy cream a little at a time until fully incorporated.
Add the berries and gently fold them in.
Pour the batter into the pan.
Bake for 1 hour, until the center is set. Let cool for 5 minutes in the pan. Run a butter knife along the edge and take off the outer ring. Let cool completely.
Once the cake is cooled, make the glaze but whisking the powdered sugar, vanilla, and milk together until smooth and pourable in a small bowl.
Pour the glaze over the cooled cake, cut, and serve.