Description
An easy oven-baked casserole that combines the flavors of blueberry pancakes without the hassle of flipping them. Perfect for busy mornings or brunch gatherings.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (or your preferred flour)
- 2 tablespoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/4 cup Granulated sugar (a little for sweetness)
Wet Ingredients
- 3 large Eggs (room temperature recommended)
- 2 cups Buttermilk (or dairy-free milk with lemon juice)
- 1/2 cup Milk (just a splash to loosen the batter)
- 1 teaspoon Vanilla extract
- 1/2 cup Melted butter (plus more for greasing the dish)
Add-ins
- 2 cups Blueberries (fresh or frozen)
- 1 tablespoon Lemon zest (optional for a brighter flavor)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together eggs, buttermilk, milk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are okay—do not overmix.
- Pour the batter into the greased baking dish. Sprinkle blueberries on top and gently press a few into the batter.
Baking
- Bake for 25 to 35 minutes, until the center is set and a toothpick inserted comes out mostly clean.
- Cool for 5 to 10 minutes before slicing and serving warm.
Notes
For make-ahead instructions, prepare the dry and wet ingredients separately and store in the refrigerator overnight. Combine before baking for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Cuisine: American