Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish with butter or non-stick spray.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar and vanilla extract until smooth and creamy. An electric mixer works best for this step.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the milk and salt until the mixture is smooth and well combined.
- Gently fold in the 1 cup of blueberries into the cream cheese mixture. Be careful not to overmix, as this can break the blueberries and stain the batter too much.
- Arrange the cubed bread pieces evenly in the bottom of the prepared baking dish.
- Pour the cream cheese and blueberry mixture evenly over the bread cubes, ensuring that most of the bread is covered and soaking up the liquid. Use a spatula to spread it out if necessary.
- Drizzle the melted butter evenly over the top of the bake.
- In a small bowl, combine the remaining 2 tablespoons of granulated sugar with the optional 1/4 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the bake.
- Bake for 35-45 minutes, or until the top is golden brown, the edges are set, and the center has only a slight jiggle when gently shaken. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Remove the baking dish from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This allows the bake to set further and makes for cleaner slices.
- Dust with powdered sugar, if desired, and serve warm with a drizzle of maple syrup or a dollop of whipped cream.
Cooking Tips and Variations
For the smoothest cream cheese filling, always ensure your cream cheese is at room temperature before you start mixing. This prevents lumps and ensures a beautifully creamy texture. If you forget to take it out ahead of time, you can soften it quickly by unwrapping it and microwaving it on low power for 15-20 second intervals until just soft, being careful not to melt it.
When folding in the blueberries, be gentle! Overmixing can crush the berries, leading to a purple-tinged batter rather than distinct pops of blue. If using frozen blueberries, there’s no need to thaw them, as this can make them mushy. Just toss them in straight from the freezer.
To check for doneness, look for a golden-brown top and edges that are set. The center should still have a slight jiggle, similar to a cheesecake. An inserted knife or toothpick into the center should come out mostly clean, with perhaps a few moist crumbs attached. If you prefer a firmer custard, you can bake it for a few extra minutes, but be careful not to overbake, as this can dry it out.
For a different flavor profile, consider substituting other berries like raspberries or blackberries for some or all of the blueberries. A combination of mixed berries works wonderfully too. You could also experiment with adding a touch of lemon zest to the cream cheese mixture for a brighter, more citrusy note that pairs beautifully with berries.
Want to add more texture? A streusel topping can take this bake to the next level. To make a simple streusel, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, and 1/4 cup cold unsalted butter cut into small pieces. Use your fingers to rub the butter into the dry ingredients until coarse crumbs form. Sprinkle this over the top of the bake before drizzling with melted butter and baking. This adds a delicious crunchy layer.
If you don’t have day-old bread, you can lightly toast fresh bread slices in the oven for a few minutes to dry them out slightly before cubing. This helps them absorb the custard mixture better without becoming soggy.
Storage and Reheating
This Blueberry Cream Cheese Breakfast Bake is fantastic for making ahead, which is perfect for busy mornings or entertaining. To make it ahead, prepare the bake completely up to the point of baking (steps 1-9). Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 5-10 minutes to the baking time if it’s still quite cold.
Leftovers of the baked breakfast bake should be stored in an airtight container or covered tightly with plastic wrap in the refrigerator. It will keep well for 3-4 days. The flavors often meld and deepen overnight, making it just as delicious, if not more so, the next day.
To reheat individual servings, you can microwave them on a microwave-safe plate for 30-60 seconds, or until warmed through. For larger portions or to reheat the entire bake, cover it loosely with foil to prevent drying out and warm it in a preheated oven at 300°F (150°C) for 15-20 minutes, or until heated through. Reheating in the oven helps maintain a better texture than microwaving.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. There’s no need to thaw them beforehand; simply fold them into the cream cheese mixture directly from the freezer. They hold their shape well during baking and release their juices, adding even more moisture and flavor to the bake.
What kind of bread is best for this breakfast bake?
Day-old bread with a slightly denser texture works best as it absorbs the custard mixture without becoming overly soggy. Challah, brioche, or Texas toast are excellent choices because they are rich and sturdy. However, any good quality white bread or even whole wheat bread can be used. Just make sure it’s not too fresh and soft; a slightly stale loaf will yield the best results.
Can I prepare this the night before and bake it in the morning?
Yes, this is one of the best features of this recipe! You can assemble the entire breakfast bake the night before, cover it tightly with plastic wrap, and refrigerate it. In the morning, simply take it out of the fridge about 30 minutes before baking to let it come to room temperature slightly, then bake as directed, potentially adding an extra 5-10 minutes to the baking time since it will be chilled.
How do I know when the bake is done?
The bake is done when the top is beautifully golden brown, the edges are set, and the center has a very slight jiggle when you gently shake the dish. If you insert a thin knife or toothpick into the center, it should come out mostly clean, perhaps with a few moist crumbs attached. Avoid overbaking, as this can lead to a dry texture. If the top is browning too quickly before the center is set, you can loosely cover it with aluminum foil.