Overnight Lemon Blueberry Muffin Casserole
By: Club House Kitchens
Made With:
Studded with blueberries, layers of lemony, cream cheese filling, and crumbly cinnamon streusel topping, this is the casserole brunch dreams are made of.
Studded with blueberries, layers of lemony, cream cheese filling, and crumbly cinnamon streusel topping, this is the casserole brunch dreams are made of.
Key products
Instructions
Instructions
- For Streusel Topping, mix brown sugar, flour and cinnamon in medium bowl. Set aside until ready to assemble in the morning.
- For the Casserole, mix eggs, 1 cup (250 mL) milk, ¼ cup (60 mL) granulated sugar and cinnamon in large bowl with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13 x 9-inch (33 x 23 cm) baking dish sprayed with non-stick cooking spray.
- Mix cream cheese, remaining 2 tbsp (30 mL) each milk and sugar, and lemon extract in medium bowl until well blended. Gently stir in 1 cup (250 mL) blueberries. Spread evenly on top of bread cubes. Top with remaining 1 cup (250 mL) blueberries. Cover. Refrigerate overnight.
- Preheat oven to 350°F (180°). Remove casserole from refrigerator. Let stand 10 to 15 minutes. Meanwhile, cut butter into Streusel Topping mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes or until golden brown. Let stand 5 minutes before serving.
