I wake up early, reach for a bowl, and grin when I see blueberries in the fridge. This breakfast casserole saves my morning. The batter comes together fast, the berries burst, and the kitchen smells like a cozy weekend even on a busy Tuesday. We whisk buttermilk and eggs, fold in soft flour, and tuck berries in the mix. The top bakes into a light golden crust with tender pockets under the surface. Each bite lands sweet, warm, and bright. It feels like pancakes without the flip, and the pan feeds everyone without fuss. I keep this in rotation and reach for it when guests stay over. The recipe plays nice with swaps, yet it keeps its charm. It sits proud on the table and pairs well with coffee, yogurt, or a drizzle of maple. If you love blueberry recipes breakfast, blueberry cheesecake recipes, blueberry cake recipe, blueberry cake recipes, blueberry desserts recipes, and blueberry shortcake recipe, this breakfast casserole will become the one you crave.

1) Key Takeaways
2) Easy Blueberry Buttermilk Pancake Casserole Recipe
3) Ingredients for Blueberry Buttermilk Pancake Casserole
4) How to Make Blueberry Buttermilk Pancake Casserole
5) Tips for Making Blueberry Buttermilk Pancake Casserole
6) Making Blueberry Buttermilk Pancake Casserole Ahead of Time
7) Storing Leftover Blueberry Buttermilk Pancake Casserole
8) Try these Breakfast recipes next
9) Blueberry Buttermilk Pancake Casserole
10) Nutrition

1) Key Takeaways

I cook with calm hands and a clear plan. This bake feeds a crowd and keeps the table happy. Blueberries pop and lift each bite. Buttermilk softens the crumb and gives light tang. We mix once and we bake once and then we share.

Cleanup stays simple. One bowl and one pan. The batter holds steady and the fruit stays bright. A warm square pairs well with coffee or tea. Kids smile. So do we.

I write this as Camila from Camila Cooks at https://www.camilacooks.com. I test this many times and I trust it. The method reads short yet covers what you need. The flavor lands soft and sunny.

2) Easy Blueberry Buttermilk Pancake Casserole Recipe

I keep a breakfast casserole plan in my back pocket. When friends wake up hungry I bake a breakfast casserole fast. The pan slides in while we pour coffee. The batter stirs smooth and the berries rest sweet. Two words guide the mood quick comfort.

We skip the skillet flip. The oven does the work and we chat. The crumb bakes tender and light. The top turns gently golden. A morning bake like this fits busy weeks and slow Sundays.

Fans of blueberry recipes breakfast find a win here. Lovers of blueberry cheesecake recipes can dot cream cheese and smile. Cravers of blueberry cake recipe or blueberry cake recipes get that cozy slice feel. Sweet tooth folks who track blueberry desserts recipes and the nostalgic blueberry shortcake recipe crowd all lean in for seconds.

3) Ingredients for Blueberry Buttermilk Pancake Casserole

All purpose flour I sift the flour for light texture. Soft flour helps the crumb stay tender. A gentle hand keeps gluten relaxed.

Baking powder This lifts the batter and gives rise. Fresh powder matters. I swap the tin each season for steady lift.

Baking soda This pairs with buttermilk. The two meet and create a mild lift and a soft crumb. Small measure goes far.

Fine salt A small pinch wakes flavor. Fruit tastes brighter and butter tastes fuller. I never skip it.

Large eggs Eggs bind and add richness. Room temp eggs mix smooth and fast. I set them out while I heat the oven.

Buttermilk Buttermilk brings gentle tang and tender crumb. It keeps the bake moist and light. For a brunch bake feel this is key.

Granulated sugar Sugar sweetens and supports browning. I keep the level balanced to let berries shine. The top takes on a soft golden hue.

Unsalted butter Melted and cooled butter adds flavor. It coats the crumb and gives soft bite. I use quality butter for clean taste.

Vanilla A small splash rounds the flavor. Warm notes meet bright fruit. The kitchen smells like a good morning.

Blueberries Fresh or frozen both work. The fruit bursts and stains the crumb with deep color. I toss with a little starch for clean pockets.

Cornstarch and lemon The starch binds the juices. Lemon lifts the berry note. Together they keep the bake neat.

Maple syrup and yogurt For serving I pour maple and add a spoon of yogurt. The sweet and cool play well with the warm slice.

4) How to Make Blueberry Buttermilk Pancake Casserole

Step 1 Heat the oven and butter the dish. I use a medium pan so the crumb stays soft and even. Set berries with starch and lemon so juices thicken.

Step 2 Whisk dry parts in one bowl. Flour meets baking powder baking soda and salt. Keep the mix light and even.

Step 3 Whisk wet parts in a second bowl. Eggs meet buttermilk sugar melted butter and vanilla. The mix turns smooth and glossy.

Step 4 Fold wet into dry with a spatula. Stop when streaks fade. A few small lumps keep the crumb tender.

Step 5 Spread half the batter in the dish. Scatter half the berries. Spoon the rest of the batter and finish with berries.

Step 6 Bake until the top turns light gold and a tester shows small crumbs. Rest the pan. Cut squares and serve warm.

5) Tips for Making Blueberry Buttermilk Pancake Casserole

Use a light hand with the batter. Over mixing makes a tough bite. Stir only until the flour vanishes. The crumb will thank you.

Work with chilled berries if the day runs warm. Cold fruit keeps the batter cool. The bake sets tall and clean. A family style breakfast bake shines with this move.

Line the dish with a small sheet of parchment. Lifts serve easy and keep corners neat. Save extra squares for quick snacks. Coffee loves company.

6) Making Blueberry Buttermilk Pancake Casserole Ahead of Time

I mix dry parts the night before. I chill wet parts in a covered jar. Morning comes. I stir once and pour. The pan hits heat and breakfast heads to the table.

The bake cools well and reheats well. Wrap the pan when cool and chill. Warm slices in a low oven for a few minutes. The texture stays soft and the berries stay bright.

For a work week plan I cut squares and pack with yogurt. This turns into a grab and go morning. A make ahead breakfast bake like this saves time and keeps spirits high.

7) Storing Leftover Blueberry Buttermilk Pancake Casserole

Cool the pan on a rack. Cover and refrigerate for three days. The crumb stays tender and the fruit keeps its hue. I warm slices before serving.

For longer storage wrap squares and freeze. Thaw in the fridge. Warm in the oven until steam rises. The bite returns to a soft lift.

Serve with maple or a spoon of yogurt. Fresh berries on top add snap. The breakfast table fills fast again.

8) Try these Breakfast recipes next

9) Blueberry Buttermilk Pancake Casserole