Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Gently stir in blueberries.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.