In large bowl, whisk together flour, sugar, baking powder and salt.
Press ricotta through fine sieve into separate large bowl. Whisk in egg, milk, butter and lemon rind; pour over dry ingredients and stir just until moistened (batter may be slightly lumpy).
Heat large nonstick skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter per pancake into skillet, spreading with spatula to form 5-inch circles; cook until bottom is golden and bubbles break on top but do not fill in, 1 1/2 to 2 minutes. Turn and cook until golden on bottom, 1 to 2 minutes. Repeat with remaining batter.
Transfer to warmed plates. Using small sieve, sprinkle icing sugar over pancakes. Garnish servings with lemon wedge and blueberries.