Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, whisk together the All-Purpose Flour (1 1/2 cup), Cornmeal (1/2 cup), Granulated Sugar (1 tablespoon), Baking Powder (2 teaspoon), and Salt (3/4 teaspoon).
In a medium bowl, whisk together the Large Egg (2), Buttermilk (2 cup), and Unsalted Butter (1/4 cup).
Slowly pour the liquids into the dry ingredients mixing to combine. Don't over mix, some small lumps are ok.
Add in Fresh Blueberries (1 cup) and zest of the Lemon (1) and mix well.
Heat griddle or nonstick skillet over medium heat. Add a small pat of Butter (to taste) to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4-inch pancakes.
Cook pancakes 2 to 3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2 to 3 minutes.
Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes.
Enjoy with butter on top!