BLUEBERRY BUTTERMILK PANCAKE CASSEROLE

BLUEBERRY BUTTERMILK PANCAKE CASSEROLE

INGREDIENTS

CRUMB TOPPING:

1. 1/2 cup flour
2. 3 täblespoons light brown sugär
3. 2 täblespoons gränuläted sugär
4. 1/2 teäspoon cinnämon
5. 1/4 teäspoon sält
6. 4 täblespoons chilled unsälted butter cut into cubes

CÄSSEROLE:

1. 2 1/2 cups äll purpose flour
2. 2 täblespoons gränuläted sugär
3. 1/2 teäspoon sält
4. 1 teäspoon bäking powder
5. 1 teäspoon bäking sodä
6. 2 eggs
7. 2 cups buttermilk
8. 1/2 cup milk I used skim milk
9. 4 täblespoons unsälted butter melted
10. finely gräted zest of 1 smäll lemon
11. 1 1/2 teäspoons pure vänillä exträct
12. 1 2/3 cups blueberries

INSTRUCTIONS

1. Preheät oven to 350°F. Thoroughly greäse ä 9x13 bäking dish änd set äside.
2. Prepäre crumb topping: In ä medium bowl combine flour, sugärs, cinnämon, änd sält. Ädd butter änd use your fingers to work the butter into the dry ingredients until it resembles wet sänd. The butter pieces should be peä sized or smäller. Cover änd refrigeräte while you prepäre the bätter.
3. In ä lärge bowl, combine flour, sugär, sält, bäking powder, änd bäking sodä. In ä sepäräte bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, änd vänillä exträct. Whisk wet ingredients until well combined. Ädd wet ingredients to the dry ingredients än use ä rubber spätulä to stir until combined. The bätter will be lumpy; do not over mix. Pour the bätter into the greäsed bäking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge änd use your fingers to press pieces together änd crumble over the top of the blueberries änd bätter. Bäke for äbout 45 minutes, until light golden brown änd the edges begin to pull äwäy from the side of the bäking dish. Serve wärm with mäple syrup.
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