Sift the flours and baking powder into a large bowl, then make a well in the centre. Mix together the milk, egg and honey in a jug, then pour into the dry ingredients and whisk until mixed. Stir in 150 g (5 oz) of the blueberries.
Heat the oil in a large frying pan, then drop 2 tablespoons of the batter into the pan for each pancake to form 4 and cook for 4–5 minutes until golden, then turn over and cook for a further 2–3 minutes. Remove from the pan and keep warm. Repeat with the remaining mixture to make about 12.
Mix together the lemon curd and yogurt in a small bowl. Serve the pancakes with dollops of the yogurt, sprinkled with the remaining blueberries and drizzled with honey.