Stir ricotta cheese, powdered sugar, 1 teaspoon of lemon juice and 1 teaspoon of lemon peel in a small bowl until blended. Set aside.

Combine blueberry topping and remaining 2 teaspoons of lemon juice and 1/2 teaspoon of lemon peel in a small microwavable bowl. Microwave on high for 45 seconds or until warm.

Spread butter lightly on both sides of pound cake slices. Cut cake slices on a diagonal to make 12 triangles. Heat large nonstick skillet over medium heat. Add almonds, stir until lightly toasted, about 1 minute. Immediately remove from skillet. Grill cake triangles in same skillet until cake is lightly browned on both sides, about 2 minutes, turning halfway through cooking time.

Stack to cake triangles at opposite angles on each individual serving plate. Top each serving with about 3 tablespoons of ricotta mixture add 2 tablespoons of blueberry sauce. Garnish with almonds.