Blueberry Pancake Casserole
Time: 1 hour 25 minutes
Yield: 10 servings
Blueberry Pancake Casserole essentially combines pancakes and coffee cake to make a breakfast treat unlike any other. The texture is fluffy, like the best pancakes fresh off the griddle, with an added buttery crunch from the sweet cinnamon streusel. Light, airy, sweet, and filled with the tart fruitiness of blueberries, Blueberry Pancake Casserole is like a short stack in every slice. This is a breakfast indulgence that you'll be craving constantly!
Whisk 2 cups flour, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in a large bowl.
Add the eggs, buttermilk, milk, 4 tablespoons melted butter, lemon zest, and lemon juice, stirring until just barely combined. The batter should be lumpy.
Refrigerate the batter at least until ready to use and up to overnight.
Arrange a rack in the middle of the oven.
Preheat the oven to 350 degrees F.
Coat a 9x13-inch baking dish with cooking spray.
Whisk together 1/2 cup flour with the baking powder and baking soda in a small bowl.
Fold the mixture into the batter until just combined.
Pour the batter mixture into the prepared baking dish.
Sprinkle evenly with the blueberries.
Whisk together the remaining flour, brown sugar, remaining granulated sugar, cinnamon, and remaining kosher salt in a small bowl.
Add the cubed butter and, using a fork or your fingers, mix until the mixture is well-combined and crumbly. Try to keep the butter as cold as possible.
Sprinkle the streusel over the casserole evenly.
Bake until the casserole is golden-brown, the casserole starts to pull away from the sides of the dish, and the top springs back gently when touched, about 45-50 minutes.
Remove the casserole from the oven and allow it to cool for 5 minutes.