Blueberry Streusel Pancake Bake

Wow that’s a mouthful! But don’t worry it’ll be well worth it when this is baking in the oven and your house fills with the smells of cinnamon and blueberry! It’s summer here and that means berry season is in full swing and with the heat coming on strong baking is something that might not be a top priority but this recipe makes quite a large amount so there might even be enough for some leftovers the next day!

First grease and flour your 9x13 pan very well. Set aside.

Now melt your nondairy butter for the streusel in a medium bowl.
Then add all the streusel ingredients into the melted butter and stir until it’s incorporated but crumbly.

Put this in the refrigerator while you make the pancake bake.

Next melt the nondairy butter in another medium bowl.

Add all the wet ingredients together and stir until mostly combined.

In a large bowl add all the dry ingredients together and blend well.

Add the wet ingredients to the dry bowl.

Use a spatula or large spoon to mix until combined.

Pour the mixture into your pan and gently spread out.

Sprinkle the blueberries on top as evenly as possible.

Take the streusel mixture from the refrigerator and sprinkle all over the top. If you want you can break up the large pieces to ensure full coverage.

Place in your preheated oven and bake for 35-45 minutes.

Once center is fully baked and a toothpick comes out clean, cool for fifteen minutes or so. You can eat it as is or pour some maple syrup on top and enjoy for breakfast anytime!