Blueberry Blintz souffle casserole recipe

Name: Blueberry Blintz souffle casserole recipe
Ingredients: 2 cups (240g) blueberries ((fresh or frozen)); 1/2 cup (100g) granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon zest or orange zest; 1 teaspoon vanilla extract; 1 cup (240ml) water; 2 cups (240g) all-purpose flour; 2 tablespoons (25g) granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups (360ml) whole milk (- opt for plant milk like almond milk, soy milk, or milk of your choice for vegan blintz casserole); 2 large eggs (- use just eggs or vegan yogurt or your preferred vegan egg substitute for a dairy free egg free casserole); 2 tablespoons (30g) unsalted butter (melted - use plant based butter for a vegan version); Additional butter or oil for cooking; 1 cup (240ml) milk (- opt for plant milk like almond milk, soy milk, or milk of your choice for vegan blintz casserole); 1/2 cup (120ml) heavy cream (- optional for vegan soy cream or heavy cashew cream for a vegan version); 1/2 cup (100g) Granulated Sugar; 3 large eggs (use just eggs or your preferred vegan egg substitute for a dairy free egg free casserole); 1/3 teaspoon salt; Powdered sugar for dusting; Optional: 2 teaspoons ground cinnamon for dusting