Lemon Blueberry Pancake Casserole

Ingredients

• 1 3/4 cups gluten free all purpose flour or all purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon coarse kosher salt
• 2 teaspoons sugar
• 2 cups Real California buttermilk
• 2 eggs
• zest of 1 lemon
• 1/4 cup Real California salted butter, melted
• 1 cup frozen wild blueberries
• 1 1/4 cups Real California heavy cream
• 3/4 cup Real California whole milk
• 5 eggs
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup sugar
• 3/4 cup fresh blueberries
• 2 tablespoons Real California butter, sliced thin to serve
• warm maple syrup or blueberry maple sauce to serve
• 1 pint blueberries
• 3 tablespoons maple syrup
• 1/4 cup water