Blueberry Buttermilk Pancake Casserole

• Vegetarian

• Produce

  • 1 2/3 cups Blueberries
  • 1 Lemon, zest of small

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tbsp Brown sugar, light
  • 1/2 tsp Cinnamon
  • 3 cup Flour
  • 4 tbsp Granulated sugar
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 8 tbsp Butter, unsalted
  • 2 cups Buttermilk
  • 1/2 cup Milk

Found on celebratingsweets.com

Description

Directions

• Preheat oven to 350°F. Thoroughly grease a 9x13 baking dish and set aside.
• Prepare crumb topping: In a medium bowl combine flour, sugars, cinnamon, and salt. Add butter and use your fingers to work the butter into the dry ingredients until it resembles wet sand. The butter pieces should be pea sized or smaller. Cover and refrigerate while you prepare the batter.
• In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. In a separate bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. Whisk wet ingredients until well combined. Add wet ingredients to the dry ingredients an use a rubber spatula to stir until combined. The batter will be lumpy; do not over mix. Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge and use your fingers to press pieces together and crumble over the top of the blueberries and batter. Bake for about 45 minutes, until light golden brown and the edges begin to pull away from the side of the baking dish. Serve warm with maple syrup.