Blueberry Cornmeal Hoecakes

1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup milk
1 cup fresh blueberries
Butter or oil for cooking

In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the egg and then stir in the buttermilk and milk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries.

Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.

Pour about 1/4 cup of batter onto the hot skillet for each hoecake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, another 2-3 minutes.