Waffles with Blueberry Compote and Lemon Ricotta Cream

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For the lemon-ricotta cream:

1 cup part-skim ricotta

1 tablespoon confectioners' sugar

1 teaspoon grated lemon zest, plus more for garnish

1 teaspoon fresh lemon juice

For the blueberry compote:

1 pint fresh blueberries, or 1 pound frozen blueberries, thawed

2 tablespoons honey or pure maple syrup

1 teaspoon fresh lemon juice

For the waffles:

1 cup spelt flour

1 cup whole-wheat flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon fine sea salt

2 cups low-fat buttermilk

5 tablespoons unsalted butter, melted

2 large eggs

1 teaspoon finely grated lemon zest

Nonstick cooking spray