First combine the dry ingredients together, flour and sugar. Then continue to add in the butter, milk and eggs.
Mix the whole content well until you have a smooth batter without lumps. Then add the fresh and clean blueberries.
Heat up a pan and add the butter. For a big frying pan pour about 3 ladles full of berry batter mixture into the pan for a small pan about 1 ½-2 ladles full. Spread the batter quickly evenly by tilting the pan to all sides.
After a few minutes or until you can see that one side is cooked and golden, turn the pancake carefully to cook the other side as well.
Once cooked, start breaking the pancake into smaller pieces. While breaking the pancake into a schmarrn you will notice that the blueberries will break. That's fine and it will turn the color of the pancake pieces into a dark purple shade.
Once you are done, place the hot Kaiserschmarrn into a plate and dust with powdered sugar
You can make this recipe without blueberries too and use a few raisins instead or just nothing.
You can make the Kaiserschmarrn recipe dough ahead and keep in the fridge, however, make sure to use it up within 24 hours.
Mix the dough before placing it into the buttered hot pan. Fry on both sides and then just go ahead and break the pancake into a royal Kaiserschmarrn.
Most importantly, dust the hot Schmarrn with powdered sugar before serving.