In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
Melt the butter in a 12" skillet over high heat until foamy. I used a cast iron skillet but use what you have.
Pour batter into the skillet and sprinkle on the blueberries.
Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
Dust with powdered sugar and serve immediately
Notes
Recipe adapted from Food and Wine magazine July 2015 edition.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.