In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In another bowl, mix the milk, egg, vanilla extract, and lemon zest. Combine the wet and dry ingredients until just mixed. Fold in the blueberries.

Cook the Pancakes

Heat a skillet over medium heat and melt a tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 3-4 minutes), then flip and cook until golden brown (another 2-3 minutes). Repeat with remaining batter.

Prepare the Cream Cheese Filling

In a mixing bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth. Set aside.

Make the Almond Oat Streusel

In a bowl, combine almond flour, rolled oats, cinnamon, and remaining butter (melted). Mix until crumbly.

Prepare the Blueberry Compote

In a small saucepan, heat remaining blueberries over medium heat until they start to burst. Mash them gently and cook for about 5 minutes until thickened. Set aside.

Make the Vanilla Icing

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Assemble the Pancakes

On a plate, stack pancakes, spreading cream cheese filling between layers. Top with blueberry compote, sprinkle with almond oat streusel, and drizzle with vanilla icing.