In a small bowl, whisk egg, 1⁄2 cup yogurt, milk, oil and lemon juice until blended. In a separate bowl, combine flour, baking powder, baking soda and salt. Make a well in the center and pour yogurt mixture into the well. Stir just until moistened. Gently fold in 1 cup blueberries. Coat Griddle with cooking spray and warm over medium-low heat. Pour batter by 1⁄4 cupfuls onto hot Griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries. Serves 4 (2 pancakes per serving).