AllRecipes.com has one called "Fluffy Canadian pancakes" but I don't see the blueberries - maybe you could add those??? (sorry, I know that's not exactly what you asked, just trying to help here!).
Here's that link:
http://brunch.allrecipes.com/az/FlffyCndinPncks.asp
Then here's a couple - but again no blueberries!
Canadian Flapjacks
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated
Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.
Canadian Buttermilk Pancakes with Maple Syrup
Ingredients
4fl oz buttermilk
5oz plain flour
½ level tsp baking powder
pinch of salt
3 large eggs, beaten
about 1-2oz lard
To serve:
lots of pure maple syrup and creme fraiche
Method
First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.
Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.
They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.
Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.
