Blueberry Breakfast Bake Recipes

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OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE



Overnight Blueberry French Toast Casserole image

I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!

Provided by Joshua Dunham

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h45m

Yield 10

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided
2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
  • Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
  • Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 71.7 g, Cholesterol 177.6 mg, Fat 14.6 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.3 g, Sodium 734.3 mg, Sugar 20.5 g

OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.

Provided by KARAN1946

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h

Yield 10

Number Of Ingredients 12

12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Steps:

  • Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  • In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  • Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  • Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  • In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Nutrition Facts : Calories 485.2 calories, Carbohydrate 51.9 g, Cholesterol 279.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 13.3 g, Sodium 451.2 mg, Sugar 33.3 g

BLUEBERRY CRUNCH BREAKFAST BAKE



Blueberry Crunch Breakfast Bake image

Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.-Marsha Ketaner, Henderson, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
8 large eggs
1 cup half-and-half cream
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter
2 cups fresh or frozen blueberries
1 cup chopped walnuts

Steps:

  • Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.

BLUEBERRY BRUNCH BAKE



Blueberry Brunch Bake image

This recipe is especially nice for overnight company. It's simple to make the day before and then pop in the oven in the morning. Just sit back and enjoy your guest and a great breakfast. -Carol Forcum, Marion, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 12

1 loaf (1 pound) day-old French bread, cut into 1/2-inch cubes
1-1/2 cups fresh or frozen unsweetened blueberries
12 ounces cream cheese, softened
8 large eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/3 cup maple syrup
Additional blueberries, optional
Additional maple syrup

Steps:

  • Place half of the bread cubes in a greased shallow 3-qt. baking dish. Sprinkle with blueberries. , In a large bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.

Nutrition Facts :

BLUEBERRY BREAKFAST CAKE



Blueberry Breakfast Cake image

Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it's overflowing with blueberries and absolutely delicious.

Provided by Amanda Formaro

Categories     Breakfast

Time 1h10m

Number Of Ingredients 15

2 cups all-purpose flour (approximately 9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1 large egg (lightly beaten)
1/2 cup milk
1/4 cup butter or margarine (softened (NOT melted))
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup walnuts (finely chopped )
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
1/2 cup powdered sugar
2 tablespoons milk (more or less to get to a drizzling consistency)

Steps:

  • Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
  • In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
  • Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
  • For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
  • For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.

Nutrition Facts : ServingSize 1 slice, Calories 194 kcal, Carbohydrate 31 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g

BLUEBERRY BUTTERMILK BREAKFAST CAKE



Blueberry Buttermilk Breakfast Cake image

Provided by Alyssa Rivers

Categories     Breakfast

Time 1h15m

Number Of Ingredients 11

1/2 cup unsalted butter (softened)
zest from one lemon
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour (divided )
1 teaspoon salt
2 teaspoons baking powder
2 cups fresh blueberries
1/2 cup buttermilk
1 tablespoon coarse sugar (for topping )

Steps:

  • Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
  • In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
  • Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
  • Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.

CINNAMON ROLL CASSEROLE WITH BLUEBERRIES



Cinnamon Roll Casserole with Blueberries image

Can you think of a more perfect breakfast than this cinnamon roll casserole with blueberries? The sweet and tangy flavors will make your taste buds go wild for yet another reason.

Provided by Lynda

Categories     Breakfast

Time 1h

Number Of Ingredients 5

8 ounces package cream cheese (softened)
½ cup powdered sugar
2 cups fresh blueberries
2 Tablespoons grated lemon zest
17.5 ounces Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest.
  • Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. Spoon and arrange in baking dish.
  • Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of breakfast bake. Serve warm.

Nutrition Facts : ServingSize 1 /8, Calories 406 kcal, Carbohydrate 54 g, Protein 7 g, Fat 19 g, SaturatedFat 8 g, TransFat 3 g, Cholesterol 29 mg, Sodium 825 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 8 g

BLUEBERRY BREAKFAST CASSEROLE



Blueberry Breakfast Casserole image

Make and share this Blueberry Breakfast Casserole recipe from Food.com.

Provided by AVM1824

Categories     Breakfast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

1 loaf challah or 1 loaf white bread
2 cups frozen blueberries
8 ounces cream cheese
12 eggs
2 cups milk
1/2 cup maple syrup
1 teaspoon vanilla
2 teaspoons cinnamon

Steps:

  • Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet\; covered loosely with foil.
  • One night ahead, assemble casserole.
  • In a greased 9x13 inch baking dish, layer half of the bread cubes.
  • Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread.
  • Layer blueberries over cream cheese.
  • Top with remaining bread.
  • In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole.
  • Cover dish and refrigerate up to 24 hours.
  • Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
  • Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown.
  • Remove from oven and allow to stand 10 minutes before serving.
  • Refrigerate remaining portion, reheats well.

Nutrition Facts : Calories 510.8, Fat 23.1, SaturatedFat 10.9, Cholesterol 385.9, Sodium 500.4, Carbohydrate 57.9, Fiber 2.9, Sugar 25, Protein 19.2

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