Preheat the oven to 425°F. Grease a 12x17-inch rimmed baking sheet with butter, then line it with parchment paper. Set aside.

In a medium bowl, combine the blueberries, lemon juice, and granulated sugar. Set aside.

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk the ricotta cheese, melted butter, eggs, lemon zest, vanilla extract, and milk until combined. Add the dry ingredients and whisk just until smooth, then gently fold in the blueberry-sugar mixture.

Spread the batter evenly in the prepared pan, smoothing the top with a spatula.

Bake for 15 minutes, or until the center is set and springs back when lightly touched.

To make the lemon whipped cream, chill a bowl in the freezer for about 10 minutes to help the cream whip more easily.

Pour the heavy cream into the chilled bowl and whip on high speed for about 3 minutes, until almost set.

Add the sugar, lemon juice, and lemon zest, then continue whipping until stiff peaks form.

Cut the pancake base into squares and serve with the lemon whipped cream, a sprinkle of fresh blueberries, and a drizzle of blueberry or maple syrup.

Garnish with additional freshly whipped cream, more fresh blueberries, and lemon zest, if you like.