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Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven.
In a large measuring cup, whisk together lemon juice and milk; set aside to thicken while preparing other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.) In medium bowl whisk flour, sugar, baking powder, baking soda, and salt to combine.
Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour ¼ cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 ½ to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 ½ minutes longer. Serve pancakes immediately or transfer to prepared wire rack in preheated oven. Repeat with remaining batter, using remaining oil as needed.