Description
A delightful and easy-to-make casserole that combines the flavors of pancakes and fresh blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and generously grease your 9×13-inch baking dish with oil or butter.
- Combine the flour, baking powder, baking soda, and salt in a large bowl using a whisk.
- Whisk together the buttermilk, sugar, eggs, and melted butter in another bowl until smooth.
- Pour the wet ingredients into the dry mixture, stirring slowly until just combined.
- Fold in the fresh blueberries gently.
- Transfer the batter into the prepared baking dish, spreading it out evenly.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
Make ahead by preparing the mixture a day prior and refrigerating it. Adjust baking time if using frozen blueberries; toss them in flour to prevent sinking.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 7g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg