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In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest. Set aside.
In a separate bowl, whisk together milk, eggs, melted butter and lemon juice. It's okay if the milk curdles a little bit.
Pour wet ingredients into the bowl of dry ingredients. Mix just until combined (mixture should be somewhat thick). Do not over-mix as this will deflate the batter. Stir in blueberries.
Heat a pancake griddle or skillet over medium-high heat. Add a tablespoon of butter to grease the pan.
Once the pan is hot and butter is melted, add ¼ cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter.
Serve pancakes warm with maple syrup and more fresh blueberries.