👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.
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2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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3
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
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4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are fine; do not overmix.
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5
Gently fold in the blueberries and optional lemon zest. Be careful not to crush the blueberries, especially if they are fresh.
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6
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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7
Let the casserole cool for 5-10 minutes before slicing and serving warm with your favorite toppings.
💡 Notes
For best results, use real buttermilk. If making ahead, prepare the batter, pour into the dish, cover, and refrigerate overnight. Add 5-10 minutes to baking time if baking from cold. Leftovers store well in the fridge for 3-4 days; reheat in the microwave or oven.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
