Blueberry Pancake Casserole~Chef Valentine


Larry and I had to switch up Sunday Dinner and Movie

due to broken hearts


had Sunday Breakfast and Mimosas instead.

Things will get back to normal in a few weeks,


then I shall share a few recipes.

Till then

for today’s offering:



Crumb Topping Ingredients:

1/2 cup flour

3 Tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 Tablespoons butter-cold-cut into cubes

Casserole Ingredients:

2 1/2 cups all purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking powder

2 eggs

2 cups buttermilk

1/2 cup milk ( I use 2%)

4 tablespoons butter melted

1 1/2 teaspoon vanilla

2 cups of fresh blueberries

Maple Syrup


Preheat oven to 350 degrees

Spray 13 X 9″ baking dish with Pam


Prepare Crumb Topping

In medium bowl, combine flour, sugar. cinnamon and salt.

Add butter and use your fingers to work into flour

till it looks like wet sand.

Butter size should be pea size or smaller.

Put into fridge while making the casserole.


Make Casserole

In large bowl, combine flour, sugar,

salt, baking powder,baking soda.

In a separate bowl, combine eggs,

buttermilk, milk and melted butter

Add wet ingredients to dry ingredients.

Using a spatula to stir, till just combined.

{do not over mix!}

Batter will be lumpy.

Pour into prepared baking dish.

Sprinkle blueberries over top.

Sprinkle crumble topping over blueberries.

Bake 45 min till golden and edges

are pulling away from the sides of baking dish.

I spoon helpings out of dish and drizzle with maple syrup.

Perfection with Mimosas.

There is something special about a family breakfast.


Till next time,


Leave a Reply

Your email address will not be published. Required fields are marked *