Description

This cozy breakfast bake gives you the flavor of blueberry pancakes without standing at the stove. The batter rests overnight, then bakes into tender squares with jammy berries and a buttery cinnamon crumb topping.

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
2 large eggs
1 ¾ cups milk
¼ cup pure maple syrup
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
2 tablespoons unsalted butter, melted, for topping
¼ cup brown sugar
¼ cup all purpose flour, for topping
½ teaspoon ground cinnamon

Instructions

Prepare the dish: Grease a 9 by 13 inch baking dish with butter or cooking spray.
Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
Add the wet ingredients: In a separate bowl, whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth. Pour into the dry ingredients and stir just until no dry streaks remain.
Fold and chill: Gently fold in the blueberries, then spread the batter in the prepared dish. Cover and refrigerate for 8 to 12 hours.
Add the topping: Heat the oven to 350°F. Stir the melted butter, brown sugar, flour, and cinnamon until crumbly, then sprinkle over the chilled batter.
Bake and rest: Bake for 38 to 45 minutes, until golden brown at the edges and set in the center. Let rest for 10 minutes before slicing.

Notes

Use frozen blueberries straight from the freezer so they do not release too much juice into the batter. Store leftovers covered in the refrigerator for up to 4 days, and reheat slices in the microwave or a 325°F oven until warm.

Prep Time: 15 mins
Cook Time: 42 mins
Cuisine: American

Keywords: blueberry pancake casserole