Blueberry Pancake Bake

"This easy Blueberry Pancake Bake is a fluffy, berry-filled breakfast made with a simple batter and sweet blueberries, then baked to golden perfection. Perfect for brunch, holidays, or weekend mornings

Ingredients

• 2 cups all purpose flour

• 3 tbs granulated sugar

• 1 tbs baking powder

• 1/2 tsp salt

• 2 cups buttermilk

• 1/4 cup melted butter

• 2 large eggs

• 2 tsp vanilla

• 1 1/2 cup fresh or frozen blueberries

  Lemon glaze:

• 1 cup of powdered sugar

• 1/4 cup lemon juice

Directions

1. Preheat oven to 375 degrees

2. In a medium bowl, combine flour, sugar, baking powder and salt and whisk together.

3. In a seperate smaller bowl, combine buttermilk, melted butter, eggs and vanilla and whisk.

4. Add the wet ingredients into the dry ingredients and mix until just combined. It's important to not over mix.

   Add in blueberries. If using frozen, make sure you don't let them thaw or your batter will turn purple.

5. Pour into a greased 9x13 pan and bake at 375 for 25 minutes or until sides are golden brown.

6. Glaze: combine lemon juice and powdered sugar. If too thick, add small increments of lemon juice until thinned. If too thin, add small increments of powdered sugar. Usually a about 1 tbs at a time until desired thickness.

7. Pour lemon glaze over the pancake bake and allow to set up. Serve and enjoy!