Step 1

Finely grate the zest from 1 small lemon into a medium saucepan until you have about 1 teaspoon. Cut the lemon into quarters, then squeeze the juice from 1 quarter into the saucepan (about 1 teaspoon). Reserve the remaining lemon quarters for the filling.

Step 2

Place 1/4 cup of the cold water and 1 tablespoon cornstarch in a small bowl and stir until the cornstarch is dissolved. Add the cornstarch mixture, 1 cup of the blueberries, 1/2 cup granulated sugar, remaining 1/4 cup cold water, and 1/4 teaspoon kosher salt. Bring the mixture to a boil over medium heat, stirring constantly. Let the mixture boil until thickened and the blueberries release their juices, about 3 minutes. Add the remaining 1 cup of blueberries and cook for 2 minutes more. Remove the pan from the heat.

Step 3

Melt 1 tablespoon unsalted butter and place in a medium bowl. When cool, squeeze the juice from a lemon quarter into the bowl (about 1 teaspoon). Add 2 cups farmer cheese, 1 large egg yolk, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and stir to combine. Cover and refrigerate while making the pancakes.

Step 4

Line a baking sheet with parchment paper. Place 3 large eggs, 1 cup whole milk, 3/4 cup all-purpose flour, 2 tablespoons vegetable oil, and 1/2 teaspoon kosher salt in a medium bowl and whisk until smooth with little to no lumps.

Step 5

Heat a small amount of butter or oil in a 6-inch nonstick frying pan over medium-low heat until melted or shimmering. Pour in about 3 tablespoons of the batter and immediately tilt the pan in a circular motion to spread the batter evenly and coat the bottom. Use just enough batter to make a very thin pancake. Cook until the bottom is lightly browned and the top is set, about 2 minutes. Lift the pancake from the pan and place on the baking sheet, browned side up. Repeat making the remaining pancakes.

Step 6

To fill, place a pancake browned-side up on a work surface, then spoon about 3 tablespoons of the filling along one side of the pancake. Fold the opposite sides in and roll up like a burrito. Repeat with the remaining pancakes and filling.

Step 7

In the same pan over medium heat, lightly pan fry the rolled cheese blintzes in butter or oil until lightly browned on both sides (start seam-side down), about 1 minute per side.

Step 8

Rewarm blueberry sauce over medium-low heat if needed. Spoon the warm blueberry sauce over the fried cheese blintzes. Dust with powdered sugar and serve immediately.