Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl.
Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.
Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.
