Preheat and oven to 425°. Place an oven proof skillet in the oven to preheat as well.

1/2 cup flour
1/2 cup whole milk
2 large eggs
2 tbsp sugar
2 tsp vanilla
1/2 tsp salt
2 tablespoons butter
1/2 cup wild blueberries

Place the flower, milk, eggs, sugar, vanilla and salt into a blender and pulse well. Refrigerate for 20 minutes.
Using oven mitts carefully remove the hot pan from the oven. Add the butter and allow to melt. Add the wild blueberries and pour the batter over top. Return to the oven and cook for 12 to 15 minutes or until the batter has puffed up and is no longer wet.

Wild blueberry sauce
Makes 3 cups
1 heaping Tbsp butter
1 Cup brown sugar
3 cups of wild blueberries

In a medium size sauce pan melt butter, incorporate brown sugar till crumbly, then add the wild blueberries on medium heat cook till you bring to a boil stir occasionally and break blueberries to create a sauce. Reduce 2 medium heat to simmer till it reduces by 1/4. Then you are ready to serve.
To assemble cut in wedges serve with sauce and garnish with blueberries and whipped cream