In a large bowl, sift together flour, salt, baking powder, and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture, mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop onto the
griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.
Serve them with butter and brown sugar.