Lemon Blueberry Pancakes

1 egg 
1 cup flour 
3/4 cup milk 
1 tablespoon sugar 
2 teaspoons grated lemon rind 
2 tablespoons corn oil 
1 tablespoon baking powder 
1/2 teaspoon salt 
1 teaspoon lemon juice 
1/2 cup fresh or frozen  blueberries 

Beat egg until fluffy; beat in remaining ingredients except blueberries just until smooth. 
Stir in blueberries. Grease heated griddle. 
For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto hot griddle. 
Cook pancakes until puffed and dry around edges. 
Turn and cook other side until golden brown.