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Blueberry Brunch Bake

Blueberry Brunch Bake

8 portions


1 loaf (16 ounces or 450 g) sliced, firm bread, crusts removed
2 cups (500 mL) fresh or frozen (not thawed) blueberries, divided
4 ounces (100 g) light cream cheese, cut in 1/4-inch cubes
4 large eggs 
2 cups (500 mL) low-fat milk 
1/4 cup (50 mL) sugar 
1/4 teaspoon (1 mL) salt 
1/4 teaspoon (1 mL) ground cinnamon 


Butter an 8-inch (20 cm) square baking dish; set aside. Cut bread in 1/2-inch (1.25 cm) cubes (makes about 7 cups or 1.75 L). Layer half the bread cubes and half the blueberries in prepared baking dish; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, sugar, salt and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered at least 20 minutes or overnight. Preheat oven to 325°F (160°C). Bake, uncovered, until a knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving. Slice in 8 rectangles; serve with maple syrup, if desired.