If you want to make me happy, serve me pancakes. It doesn't matter what time of day it is, I'm always in the mood for a plate piled high and dripping with syrup.
One of the best pancakes I've ever had was made with half-and-half instead of milk. In the quest for a dairy-free version, I used plain soy creamer with just a little water. The result is a pancake that's a little more firm, which is just the way I like it when I'm adding blueberries.
If fresh blueberries are in season I shouldn't have to tell you to use those. Check out the local farmers markets for fresh wild blueberries; they are small in size yet big on flavor. However, unless you have access to blueberry bushes or know someone who does, I would save the wild berries for pancakes or to eat by the handful and save the larger berries for the syrup. If all you have available are frozen blueberries, go ahead and use those but be sure and defrost them first.