Separate eggs; reserve yolks and whites; set aside. In a medium-sized bowl, combine ricotta, butter, egg yolks and vanilla until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.

In a medium-sized bowl, whip egg whites until they form soft peaks. Fold egg whites and blueberries into batter. Over medium heat, heat a griddle or skillet. Spoon batter, half a cup at a time, onto hot griddle. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

Recipe Courtesy of The North American Blueberry Council.