In a large bowl, whisk together the ricotta, egg yolks, milk, and lemon zest.
In a separate bowl, combine the flour, baking powder, sugar, and salt.
Fold the dry ingredients into the wet, until combined.
With a hand mixer, beat the egg whites until soft peaks form. Fold gently into the batter.
Heat a large skillet over medium heat with a pat of butter.
Ladle batter onto the skillet, and top each with a few blueberries. Cook 2-3 minutes, or until bubbles form on the surface. Flip, and cook an additional 2 minutes.
Serve warm.
