Instructions

• Preheat oven to 350°F. Lightly spray a 2‑quart baking dish with cooking spray.
• Measure out 1½ cups frozen blueberries; set aside 3/4 cup for the bottom and reserve the remaining 3/4 cup for the topping. Sprinkle the first 3/4 cup evenly across the bottom of the prepared baking dish.
• Cut the 18 thawed pancakes in half. Stand the pancake halves upright (on their cut edges) in the baking dish, packed snugly over the blueberries in a single layer.
• In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1 cup whole milk, 1/3 cup light brown sugar, and 2 tsp vanilla extract until smooth.
• Pour the egg mixture evenly over the arranged pancakes. Gently press the pancake halves so they absorb the custard. Let the casserole stand at room temperature for 15–20 minutes.
• While the casserole soaks, make the streusel: in a medium bowl stir together 1/4 cup all-purpose flour, 1/4 cup quick-cook oats, 2 Tbsp melted unsalted butter, 2 Tbsp light brown sugar, and 1/8 tsp salt until crumbly.
• Evenly spread the streusel mixture over the soaked pancakes. Sprinkle the reserved 3/4 cup frozen blueberries evenly over the streusel.
• Cover the baking dish tightly with aluminum foil.
• Bake covered in the preheated oven for 40 minutes. Remove the foil and bake an additional 20 minutes, until the egg mixture is set and the top is lightly browned.
• Remove from the oven and let cool for about 10 minutes before serving.