Description
A fluffy, custardy pancake bake studded with blueberries and topped with a crisp oat-brown sugar mixture, perfect for brunch or special occasions.
Ingredients
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup melted butter
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/4 cup flour
Instructions
- Preheat your oven to 350°F (175°C) and grease the baking dish well.
- Whisk together the wet ingredients: buttermilk, eggs, sugar, and vanilla until smooth.
- Stir together the dry ingredients: flour, baking powder, baking soda, and salt in a second bowl.
- Add the dry ingredients to the wet and stir gently until just combined with a few small lumps.
- Fold in the blueberries, then drizzle in the melted butter and fold again until incorporated.
- Pour the batter into your prepared baking dish and spread it evenly.
- Make the topping by mixing oats, flour, brown sugar, and cinnamon, then sprinkle it over the batter.
- Bake for 30–35 minutes until golden and the center looks set.
- Cool for 5–10 minutes before slicing.
Notes
If using very tart blueberries, increase the sugar by 1–2 tablespoons. For a dairy-free option, use a dairy-free buttermilk substitute and melted coconut oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American