Blueberry Pancake Casserole in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or cooking spray.
2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon until no clumps remain.
3. In a separate bowl, whisk together the eggs, buttermilk, melted butter, honey, vanilla, and lemon zest.
4. Pour the wet ingredients into the dry base and stir with a spatula until just combined; a few small lumps are acceptable.
5. Toss the blueberries in a small bowl with 1 tablespoon of flour.
6. Gently fold the floured blueberries into the batter.
7. Pour the mixture into the prepared baking dish and bake for 30–35 minutes until the top is mahogany-colored and the center springs back when pressed.
8. Let the casserole rest for 5 minutes to set the crumb before slicing.