Blueberry Cream Cheese French Toast Casserole – Freking Awesome! Have Made It Twice And Each Time Its A Huge Hit…i Used 1/2 And 1/2 Instead Of Milk To Make It Even More Figure Friendly…great Holiday Meal As You Make It The Night Before, Hello Christmas Morning!!blueberry French Toast Breakfast Casserole


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Blueberry Muffin And Buttermilk Pancakes Cake – Blueberry Muffin & Buttermilk Pancakes Cake – A Hybrid Of Muffins & Pancakes, Baked As A Cake. Fast, Easy, & Loaded With Blueberries! – Recipe


Sunday Morning Blueberry Bourbon French Toast


Sunday Morning Blueberry Bourbon French Toast
Cuisine: American
Recipe type: Breakfast
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 8 pieces Texas Toast or other thick-cut bread
  • 1 ½ cups whole milk
  • 3 large eggs
  • ¼ cup bourbon
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 2 tbs. butter
  • Handful of blueberries
  • Powdered sugar
  • Maple syrup

  1. Whisk together milk, eggs, bourbon, vanilla extract, and cinnamon in a shallow dish or pie pan.
  2. In a large cast-iron skillet, melt ½ tablespoon of butter over medium heat.
  3. Working in batches of two pieces at a time, dip bread in egg mixture, lightly coating each side. Add to skillet, cook for 2 minutes, flip, cook for another 2 minutes, flip and cook for another 2 minutes (6 minutes total). Repeat until all 8 pieces are cooked.
  4. Place 2 pieces of toast per plate. Top with maple syrup, sprinkled powder sugar, and a several blueberries.Blueberry Bourbon French Toast

Blueberry Lemonade

Blueberry Lemonade
Recipe type: Drinks
Serves: 4

Prep time: 
Total time: 

  • ½ cup blueberries
  • 2 lemons
  • 24 oz. lemonade

  1. In a pitcher, strain and juice lemons into a pitcher filled with ice.
  2. In a bowl, gentle smash the blueberries, then add to pitcher.
  3. Add lemonade to the pitcher, stir.
  4. Divide the contents between 4 tall glasses.Lemon Blueberry Cooler


Blueberry Lemon Parfait

Blueberry Lemon Parfait
Recipe type: Dessert
Serves: 4

Prep time: 
Total time: 

  • ½ pint blueberries
  • ⅛ cup sugar
  • 1 tsp. water
Lemon Cream
  • 3 large eggs
  • ½ cup sugar
  • zest of 1 lemons
  • 3 tbs. unsalted butter
  • 1 cup heavy cream
  • ⅛ cup confectioners’ sugar

  1. In a small saucepan, combine the blueberries, sugar, and water and cook over medium heat. Stir occasionally, about 3 minutes. Transfer to a bowl and refrigerate.
  2. Set a fine mesh strainer over a heatproof bowl. In a medium saucepan whisk the eggs with the sugar, lemon zest, and lemon juice. Cook over low heat, whisking constantly for about 3 minutes.
  3. Whisk in the butter, one tablespoon at a time, cook for 3 more minutes.
  4. Take off of heat and immediately strain the lemon curd into the bowl. Cover with plastic warp and refrigerate.
  5. In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioners’ sugar and whip until stiff peaks are formed.
  6. Fold the whipped cream into the lemon curd.
  7. Place blueberry compote in the bottom of 4 parfait glasses. Top with the lemon cream, then cover and refrigerate until chilled, at least 90 minutes.Blueberry Lemon Parfait


Blueberry Cream Cake


For the crust:

  • 1 + 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter
  • 1 + 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract

For the filling:

  • 1 quart fresh blueberries
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • fresh whipped cream, for serving (optional)


  1. Preheat oven to 350F.
  2. Grease a 10 inch spring baking pan.
  3. Combine the crust ingredients in a bowl and mix well. Pour into the pan and level it up.
  4. Take half the blueberries and spread a layer over the dough.
  5. Mix the filling ingredient in a bowl with the rest of the blueberries. Add it as a top layer to the pan.
  6. Throw some blueberries on top of it if you like.
  7. Bake for about an hour, check if middle is done.