Description
A fluffy, fruity Mexican-style breakfast casserole baked with blueberries, cinnamon, and piloncillo crumble. Perfect for brunch or make-ahead mornings.
Ingredients
2 ½ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
2 cups buttermilk
½ cup whole milk
¼ cup melted butter
2 tsp vanilla extract
1 tbsp Mexican crema (optional)
½ tsp orange zest (optional)
1 ½ cups blueberries (fresh or frozen)
Crumble Topping:
⅓ cup grated piloncillo or dark brown sugar
¼ cup flour
2 tbsp cold butter
Pinch of cinnamon
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, buttermilk, milk, melted butter, vanilla, crema, and orange zest.
4. Combine wet and dry ingredients gently until just mixed.
5. Fold in blueberries.
6. Pour batter into baking dish and smooth the top.
7. Mix crumble ingredients and sprinkle over batter.
8. Bake for 35–40 minutes until golden and a toothpick comes out clean.
9. Cool for 10 minutes before slicing and serving.
Notes
Toss frozen blueberries in a tablespoon of flour before adding to prevent sinking.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Serve warm with piloncillo syrup, sweetened crema, or berry compote.