🫐 Blueberry Cream Cheese Breakfast Bake

📝 Ingredients

Main:

• 8 oz (225g) cream cheese, softened

• ½ cup (100g) sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 cup (240ml) milk

• 1 cup heavy cream

• 1 loaf brioche or challah bread (about 10–12 oz), cubed

• 1½ cups fresh blueberries

Optional Topping:

• 2 tbsp sugar

• Extra blueberries

• ¼ cup blueberry jam (for glaze)

👩‍🍳 Instructions

1️⃣ Prep

• Preheat oven to 350°F (175°C).

• Grease an 8×8-inch baking dish.

2️⃣ Make the Cream Mixture

• Beat cream cheese and sugar until smooth.

• Add eggs one at a time.

• Mix in vanilla, milk, and heavy cream until creamy.

3️⃣ Assemble

• Spread half the bread cubes in the dish.

• Sprinkle half the blueberries.

• Pour half the cream mixture.

• Repeat layers.

4️⃣ Bake

• Bake for 40–50 minutes until golden on top and set in the center.

• Let rest 10–15 minutes before serving.

5️⃣ Optional Glaze

• Warm blueberry jam slightly and brush over the top.

• Add fresh blueberries.

💡 Q & A

❓ Can I use frozen blueberries?

Yes! Do not thaw them — add directly to prevent bleeding.

❓ Can I make this ahead?

Yes. Assemble the night before, cover, refrigerate, and bake in the morning.

❓ Can I make it lighter?

• Use low-fat cream cheese.

• Substitute half-and-half for heavy cream.

❓ Why is mine watery?

Possible reasons:

• Too much milk

• Undercooked center

• Frozen berries thawed before baking

❓ How do I store leftovers?

Refrigerate up to 3 days. Reheat in microwave or oven.

❓ Can I freeze it?

Yes — freeze tightly wrapped for up to 2 months.