In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine, and set aside. In a separate bowl or measuring cup, whisk together your buttermilk, egg, and oil.
Combine the wet and dry ingredients and whisk together until just combined. Take care not to over mix! A few lumps are perfectly normal! Fold your blueberries into your pancake batter, and set aside to prep your skillet.
Heat a large skillet over medium-low heat. Brush the bottom of your pan with some more vegetable oil. Ladle in your pancake batter (about 1/4 cup per pancake). Cook for 1 to 2 minutes on the first side, or until the top starts to bubble and the edges lose their shine. The bottom should also be golden brown.
Flip your pancake and cook for another minute, or until golden brown on the other side. Transfer your cooked pancakes to a wire rack or plate. Repeat the cooking process until all of your pancake batter is used up.