Spray a 9 x13-inch baking dish with non-stick spray. Cut pancakes in half. Arrange in prepared baking dish in two rows, with cut side down. Sprinkle blueberries over pancakes.

In a large bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour egg mixture over pancakes.

In a separate bowl, using a pastry cutter, combine flour, brown sugar, cinnamon, salt, and butter until a crumble forms. Sprinkle over pancakes. Cover with foil and chill overnight.

In the morning, preheat oven to 350 degrees and return pan to room temperature. Bake for 45-55 minutes.

Serve warm with whipped cream, confectioners' sugar or maple syrup.

Cook's Note: You can use your own homemade pancakes OR pre-made frozen pancakes from the supermarket.