Description
A soft, fluffy pancake bake loaded with juicy blueberries and rich buttermilk flavor, perfect for weekend mornings.
Ingredients
For the Pancake Base:
2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
For the Blueberry Layer:
1 1/2 cups fresh or frozen blueberries
1 tbsp flour (to coat berries)
For the Crumble Topping:
1/3 cup all-purpose flour
1/4 cup brown sugar, packed
3 tbsp cold unsalted butter, cubed
1/4 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir just until combined (do not overmix).
Toss blueberries with 1 tbsp flour, then fold them gently into the batter.
Pour batter into the prepared baking dish.
In a small bowl, mix flour, brown sugar, and cinnamon for topping. Cut in cold butter until crumbly. Sprinkle over the batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm with maple syrup or whipped cream.
Notes
For extra flavor, add a pinch of lemon zest to the batter.
Frozen blueberries work great—just don’t thaw them before baking.
This casserole reheats beautifully in the oven for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
