Blueberry Pancake Casserole
Prep Time: 25 minutes
Cook Time: 45 minutes
10-12 servings
Crumb Topping:
½ c. flour
3 T. light brown sugar
2 T. granulated sugar
½ t. cinnamon
¼ t. salt
4 T. chilled unsalted butter (cubed)
Casserole:
2 ½ c. all purpose flour
2 T. granulated sugar
½ t. salt
1 t. baking powder
1 t. baking soda
2 eggs
2 c. buttermilk
½ c. milk
4 T. unsalted butter (melted)
finely grated zest of one small lemon
1 ½ t. pure vanilla extract
1 ⅔ c. blueberries
Directions:
Preheat oven to 350 F. Grease a 9x13 or round baking dish and set aside.
Prepare Crumb Topping by combining flour, sugar, cinnamon and salt in a medium bowl. Add the butter and work mixture with your hands until it resembles wet sand. Cover and refrigerate until ready to use.
In a large bowl, combine flour, salt, baking powder, and baking soda and mix thoroughly. In another bowl combine eggs, buttermilk, milk, melted butter, zest and vanilla and whisk until fully incorporated. Add wet ingredients to dry and mix with a rubber spatula until combined. The batter will be a bit lumpy and it's important not to over mix.
Add the batter to your prepared baking dish, top with blueberries, scattering them evenly over the top. Add the crumble on top of the blueberries, evenly dispersing the mixture with your fingers.
Bake for 45 minutes or until golden brown and the edges pull away from the side. Serve warm alone or with a drizzle of maple syrup.