In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk until evenly distributed.

In a separate bowl, mix ricotta cheese, lemon zest, lemon juice, egg, and milk until smooth and creamy.

Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should remain slightly lumpy.

Fold in the fresh blueberries gently to distribute evenly without crushing them.

Preheat a non-stick skillet over medium heat and add butter or oil to coat the surface.

Spoon about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook until golden brown.

Serve warm with maple syrup and your choice of fresh fruit or whipped cream.