Blueberry Buttermilk Pancake Casserole Recipe

INGREDIENTS

CRUMB TOPPING:

1/2 cup flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons chilled unsalted butter cut into cubes

CASSEROLE:

2 1/2 cups all purpose flour

2 tablespoons granulated sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 eggs

2 cups buttermilk

1/2 cup milk I used skim milk

4 tablespoons unsalted butter melted

finely grated zest of 1 small lemon

1 1/2 teaspoons pure vanilla extract

1 2/3 cups blueberries

INSTRUCTIONS

Preheat oven to 350°F. Thoroughly grease a 9×13 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.