Follow these steps to create your Waffles with Blueberry Compote and Lemon Ricotta Cream:

For the Waffles:

1. Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
5. Cook Waffles: Lightly grease the waffle iron with cooking spray. Pour enough batter into the preheated waffle iron to cover the surface. Cook until golden brown and crispy, about 5 minutes. Repeat with remaining batter.

For the Blueberry Compote:

6. Prepare Blueberries: In a medium saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch (if using).
7. Cook Compote: Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and set aside.

For the Lemon Ricotta Cream:

8. Mix Ricotta: In a medium bowl, combine ricotta cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy.