In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries, taking care not to crush them.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick spray.
To create the pancake bowls, pour about 1/3 cup of batter into the skillet and spread slightly to form a circle approximately 5 inches in diameter.
Cook the pancake until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancake and cook for an additional 1-2 minutes until golden and cooked through.
Immediately drape the warm pancake over an inverted small bowl or ramekin to shape it into a bowl. Allow it to cool and set for about 2 minutes, then gently remove the pancake bowl.
Repeat the process with the remaining batter to make 4 pancake bowls.
Fill each pancake bowl with extra fresh blueberries or your choice of toppings such as yogurt, maple syrup, or whipped cream.
Optionally, dust the filled pancake bowls with powdered sugar before serving.