Add the flour into a medium bowl and set aside.

Into your blender jar, measure the ingredients in the order listed: cottage cheese, eggs, sugar (if using), vanilla extract, water or milk, baking powder, and salt. Blend for 30 seconds to 1 minute to incorporate all the ingredients.

Pour the liquid into the bowl with the flour, mixing the flour and liquid using a rubber spatula in large circular motions until everything is just combined.

When the batter is combined, add the blueberries into the bowl and gently fold them in.

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. If using an electric griddle, heat it somewhere between 300 and 350F.

Immediately, pour about ¼ cup of batter per pancake onto the greased pan, ensuring each pancake has blueberries. Cook the pancakes for about 2 minutes until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the blueberry pancakes from the pan and serve or keep them warm while you cook the rest of the batter.

Plate a few pancakes on a plate and top them with your favorite toppings and syrups.