In a bowl, mix the flour, baking powder, salt and sugar until combined. Add the eggs and buttermilk stirring only until the dry ingredients are moistened. Let stand 30 minutes, then fold in most of the blueberries, leaving some for garnish.
Heat some butter in a nonstick skillet and working in batches spoon some batter into the pan to make pancakes that are 4-5 inches in diameter, leaving a little room between each as the pancakes will rise. Cook over medium heat until lightly browned on the underside. Gently flip the pancakes over and cook until the underside is golden brown. Keep the pancakes warm while you prepare the remainder.
Serve with the reserved blueberries and sprinkle with cinnamon and sugar.