Hey y'all! If you adore blueberries, creamy fillings, and all things baked and beautiful, this Blueberry & Cream Cheese Stuffed Bake will be your new go-to brunch or dessert. It's got the perfect balance of sweet berries, tangy cream cheese, and a tender, buttery texture that makes every bite irresistible. It's just as fabulous for holiday mornings as it is for easy weekend treats. Let's get cooking!
Why You’ll Love This Blueberry & Cream Cheese Stuffed Bake
- Super simple to assemble—no fancy baking skills required.
- Creamy, tangy, and bursting with fresh blueberry flavor.
- Great for make-ahead breakfasts or crowd-pleasing brunches.
- Works beautifully with fresh or frozen berries.
- Delicious eaten warm or at room temperature.
Blueberry & Cream Cheese Stuffed Bake Ingredients
- 1 (16 oz) loaf brioche or challah, cubed
- 1 cup fresh or frozen blueberries
- 6 oz cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 4 large eggs
- 1 ½ cups whole milk
- ¼ cup heavy cream
- ⅓ cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- Powdered sugar, for dusting (optional)
How to Make Blueberry & Cream Cheese Stuffed Bake
Prep the Base
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Cube the brioche or challah into 1-inch pieces and layer half of them evenly in the prepared dish.
Prepare the Cream Cheese & Blueberry Filling
- In a medium bowl, beat softened cream cheese and ¼ cup sugar together until smooth.
- Dollop spoonfuls of the cream cheese mixture over the bread in the pan, then sprinkle ½ cup blueberries over the cream cheese.
- Layer the remaining bread cubes and scatter the final ½ cup blueberries over the top.
Mix the Custard & Assemble
- In a large mixing bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla, and cinnamon until well combined.
- Slowly pour the custard mixture over the bread layers, making sure to soak all pieces evenly.
- Press lightly with the back of a spatula so the bread absorbs the liquid.
- Drizzle melted butter over the top.
Bake Your Blueberry & Cream Cheese Stuffed Bake
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove foil and bake uncovered for another 20–25 minutes, or until golden brown and slightly puffed.
- Cool for at least 10 minutes. Dust with powdered sugar if desired.
Notes for Blueberry & Cream Cheese Stuffed Bake Success
- If using frozen blueberries, toss them with 1 tablespoon flour to prevent excess liquid.
- Brioche or challah gives the softest, richest texture, but French bread works too.
- Let the assembled bake sit for 20 minutes (or overnight in the fridge) before baking for maximum soak.
Variations: Blueberry & Cream Cheese Stuffed Bake Twists
- Berry Medley: Replace blueberries with a mix of raspberries and blackberries.
- Lemon Zest: Add 1 tablespoon of fresh lemon zest to the cream cheese layer for brightness.
- Nutty Crunch: Top with ⅓ cup sliced almonds or chopped pecans before baking.
Required Equipment for Blueberry & Cream Cheese Stuffed Bake
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Electric mixer or hand mixer (for cream cheese)
- Measuring cups and spoons
- Aluminum foil
Storing Your Blueberry & Cream Cheese Stuffed Bake
Once cooled, cover leftovers tightly and refrigerate for up to 4 days. Reheat individual servings in the microwave for 30–45 seconds, or rewarm the entire dish (covered) in a 325°F (163°C) oven for 15–20 minutes. This bake doesn't freeze well due to the cream cheese layer.
Blueberry & Cream Cheese Stuffed Bake Serving Recommendations
- Serve warm with a drizzle of maple syrup or a scoop of vanilla ice cream for dessert.
- Pair with fresh fruit salad and crispy bacon for a hearty brunch.
- Finish with a dusting of powdered sugar and a little lemon zest for added zing.
Pro Tips for the Best Blueberry & Cream Cheese Stuffed Bake
- Use day-old bread for a sturdier, less soggy texture.
- Let the assembled bake sit in the fridge overnight for a deeper flavor and easy morning baking.
- Press the top layer down gently to help the custard soak through all the bread cubes.
Blueberry & Cream Cheese Stuffed Bake FAQ
- Can I prepare this Blueberry & Cream Cheese Stuffed Bake ahead of time?
Absolutely! Assemble the night before, cover, and refrigerate. Bake fresh in the morning. - Will frozen blueberries work?
Yes—just use them straight from the freezer (toss with flour to reduce moisture). - Can I make it dairy-free?
Substitute dairy-free cream cheese, plant-based milk, and vegan butter—results will still be delicious!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 8 slices brioche bread
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 2 large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter, melted
- ½ teaspoon ground cinnamon
- Powdered sugar, for dusting (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a medium-sized baking dish with butter.
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2In a bowl, mix the cream cheese and granulated sugar until smooth and creamy.
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3Spread the cream cheese mixture evenly onto each slice of brioche bread. Add a layer of blueberries on top of the cream cheese.
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4Arrange the stuffed bread slices in the prepared dish. In another bowl, whisk together eggs, milk, vanilla extract, melted butter, and cinnamon.
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5Pour the egg mixture evenly over the bread slices and let soak for 10 minutes.
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6Bake for 40 minutes, or until golden brown and set. Cool slightly before dusting with powdered sugar and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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