To make the batter, place the flour, baking powder, brown sugar, eggs, milk, ricotta, and lemon zest and juice into a blender and blend until smooth.
Pour half of the blueberries into a bowl and mash with a fork until broken up. Pour in the batter and mix to combine.
To make the lemon cream, in a bowl, whisk together the mascarpone with the lemon zest and juice. Set aside.
Place a large frying pan over medium heat. When the pan is hot, add the butter and swirl the pan to coat the bottom evenly.
Working in batches, for each pancake pour 1⁄4 cup of the batter into the pan. Cook until small bubbles appear on the surface and the bottom is golden, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown and cooked through.
Arrange the pancakes on a warm platter and cover with a kitchen towel to keep warm while you finish the rest.
Toss the remaining blueberries into the hot pan and cook until warmed through, about 1 minute. To serve, sprinkle the pancakes with the blueberries and dust with the confectioners’ sugar. Serve the lemon cream on the side.