1. Mix blueberries, water, and sugar in a saucepan. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart. Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl.

2. Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.

3. Heat a large skillet or saute pan over medium-low heat. Coat with nonstick cooking spray and add batter in larger spoonfuls (abut 1/4 cup each). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes and cook the second side until browned. Serve with the warm blueberries.