In a medium bowl, mix together milk, cream cheese, eggs, butter, vanilla and lemon juice.
    In a large bowl, combine flour, sugar, baking powder and salt. Stir in the milk mixture. Mix well until well combined. It’s ok if the batter is a little lumpy. Add a bit of milk if needed.
    Add in the fresh blueberries. Mix gently and let the batter rest for 10 minutes.
    Heat a large non-stick skillet over medium heat and add a little butter if you prefer.
    Pour ¼ cup of the batter to cook 1 pancake.
    Cook until bubbles start to appear on the surface.
    Flip gently with a spatula and cook the other side for a minute or less. Repeat until no batter is left
    Serve the pancakes topped with more blueberries and syrup.
    ENJOY!