🫐🧀 Blueberry cream cheese breakfast bake
Blueberry cream cheese breakfast bake is a soft, custardy baked dish with bursts of blueberries and rich pockets of cream cheese. It’s slightly sweet, bread-based, and often served warm for breakfast or brunch.
🧾 Ingredients
- 4 cups bread cubes (brioche, white bread, or croissants work best)
- 1 cup blueberries (fresh or frozen)
- 200–250g cream cheese (cubed or softened)
- 4 eggs
- 2 cups milk
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Pinch of salt
🍯 Optional topping
- Powdered sugar
- Maple syrup or honey
👩🍳 Method
1. Prep base
- Grease a baking dish.
- Spread bread cubes evenly in the dish.
2. Add fillings
- Scatter blueberries over the bread.
- Add chunks of cream cheese throughout.
3. Make custard
- Whisk eggs, milk, sugar, vanilla, cinnamon, and salt.
- Pour evenly over the bread mixture.
4. Soak
- Press lightly so bread absorbs liquid.
- Let sit 10–15 minutes (or overnight in fridge for best texture).
5. Bake
- Bake at 180°C (350°F) for 35–45 minutes
- Top should be golden and set, center slightly soft but not runny
6. Serve
- Rest 10 minutes before cutting
- Dust with powdered sugar or drizzle syrup
🍽️ Serving ideas
- With coffee or tea ☕
- With extra fresh berries
- With whipped cream for dessert-style breakfast
💡 Tips
- Overnight soaking makes it more custardy and flavorful
- Don’t overbake or it becomes dry
- Frozen blueberries work well—no need to thaw
⚡ Quick 3-step version
- Layer bread + blueberries + cream cheese
- Pour custard mix
- Bake until golden
If you want, I can also give you a French toast casserole version, a low-sugar Greek yogurt breakfast bake, or a restaurant-style streusel-topped blueberry bake.
