Preheat oven to 200F. Line a baking sheet with parchment paper.
Sift together flours, baking powder & soda, salt and sugar in a large mixing bowl.
Make a well in the center and pour in milk, egg, butter, and vanilla. Mix until smooth. Gently fold in blueberries.
Heat a lightly or buttered griddle or frying pan over medium heat. Scoop batter, using approximately 1/3 cup for each pancake, onto the griddle or pan.
Turn when bubbles form on surface and edges begin to dry and cook on other side for about 3 minutes or until golden brown. Transfer to lined baking sheet and place in oven to keep warm while cooking remaining pancakes.
Combine berries, lemon juice, sugar, and water in a medium non-reactive saucepan.
Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes.
Remove from heat, stir in vanilla, and cover to keep warm.
To serve, divide pancakes - 2 on each plate. Divide sauce between plates. Top with whipped dessert topping if desired.