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1
Preheat the oven to 200 degrees F (for keeping the pancakes warm).
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2
Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately.
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3
Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water.
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4
Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes.
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5
Remove the blueberry sauce from the heat and set aside.
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6
(You should have about 3/4 cup.)
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7
Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
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8
Heat a large nonstick skillet over medium heat; lightly coat with cooking spray.
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9
Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each.
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10
Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes.
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11
Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft).
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12
Continue to cook until lightly browned and cooked through, 5 minutes more.
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13
Transfer to a baking sheet and keep warm in the oven.
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14
Repeat with the remaining batter.
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15
Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar.
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16
Serve with butter and maple syrup on the side.
