Preheat oven to 275 degrees. Set a rack on a baking sheet and put into the oven.
In a medium bowl, whisk together the flours, sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix until the batter is combined. Let sit for 15 minutes.
Heat a waffle iron according to manufacturer's instructions, spray with nonstick spray. Pour batter onto the iron, leaving a 1/2 inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, about 3 to 5 minutes.
Transfer to the rack in the oven to keep warm; repeat with remaining batter.
To serve: top the waffles with the blueberry compote and the ricotta cream. Garnish with lemon zest.