Mix the dry ingredients together in a large bowl, and the liquid ones in a smaller bowl. Add the liquid to the dry, blending with a whisk (but not too much, or you'll activate the gluten in the flour. That's a secret). Now stir in the blueberries.
Cook them over medium-low heat (adjusting as neccessary), using the butter to grease the pan lightly for each cake if you aren't using a non-stick pan. Serve with *Vermont* maple syrup.