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In a bowl, whisk together ricotta, egg, honey, vanilla, lemon zest and lemon juice until smooth.
Stir in flour, baking powder and salt. Mix gently until you have a soft, thick batter. Don't overmix.
Carefully fold in the blueberries, reserving a few for topping.
Using lightly wet hands or a spoon, form the mixture into small, thick balls/patties. Keep them compact so they hold their shape while cooking.
Heat butter in a non-stick skillet over medium-low heat. Place the bites in the pan and cook for about 3–4 minutes per side, gently turning until golden brown and cooked through.
Transfer to a plate and let them cool for a couple of minutes. Dust with powdered sugar and finish with fresh lemon zest and blueberries.