Description
A fluffy and buttery blueberry pancake casserole with a crunchy brown sugar crumble, perfect for serving a crowd.
Ingredients
- ½ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- ½ cup milk
- 4 tablespoons unsalted butter, melted
- 1-2 teaspoons finely grated lemon zest
- 1½ teaspoons pure vanilla extract
- 1⅔ cups fresh blueberries
- Maple syrup (for serving)
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, combine flour, both sugars, cinnamon, and salt. Stir in melted butter until crumbly. Refrigerate while you prepare the batter.
- In a large bowl, whisk together 2½ cups flour, 2 tablespoons sugar, ½ teaspoon salt, baking powder, and baking soda.
- In another bowl, whisk together eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract.
- Pour wet ingredients into dry ingredients and fold until just combined. The batter should be lumpy.
- Pour the batter into the greased baking dish. Sprinkle blueberries evenly over the surface, followed by the crumb topping.
- Bake for 35-45 minutes until golden and set in the center.
- Let cool for a few minutes, then serve warm with maple syrup.
Notes
You can prepare the crumb topping and dry ingredients the night before for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American