Blueberry Buttermilk Pancake Casserole (Emily)

By ctaubenheim

Ingredients

• CRUMB TOPPING
• 1/2 cup flour
• 3 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 4 Tbsp chilled unsalted butter cut into cubes
• CASSEROLE
• 2 1/2 cups all purpose flour
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 egs
• 2 cups buttermilk
• 1/2 cup milk (skim milk works too)
• 4 Tbsp unsalted butter melted
• finely grated zest of 1 small lemon
• 1 1/2 tsp pure vanilla extract
• 1 2/3 cups blueberries

Details

Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350. 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 until you prepare the batter.
PREPARE CASSEROLE: 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.