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U.S. Highbush Blueberry Council

Blueberry Breakfast Bake
Blueberry Maple Breakfast Bake

Blueberry Breakfast Bake

Blueberry Breakfast Bake

Blueberry Breakfast Bake

Blueberry Breakfast Bake

Recipe: Blueberry Breakfast Bake

With breakfast and brunch trends on the rise, every home cook should have a set of go-to brunch recipes guaranteed to please. Make this Blueberry Breakfast Bake just before your guests arrive, and welcome them with the smells of warm baked blueberries, gooey maple syrup and toasty bread. What’s even better? Our Blueberry Breakfast Bake calls for frozen or fresh blueberries, so you can whip it up on a whim at any time of year!


  • 1 loaf (14 ounces) sliced, firm textured white bread, crusts removed, divided
  • 2 cups fresh or frozen blueberries, divided
  • 4 ounces light cream cheese (from an 8-ounce package), cut in ¼-inch cubes
  • 8 eggs, beaten
  • 1-½ cups lowfat milk
  • ¼ cup maple syrup
  • ¼ cup melted butter


  1. Preheat oven to 350°F
  2. Remove crusts from bread
  3. Cut in 1-inch cubes (makes about 10 cups)
  4. Cut cream cheese in small cubes (makes about 1 cup)
  5. Grease 9-x-9-2-inch baking dish
  6. Place half of the bread cubes in the dish
  7. Scatter cream cheese cubes and 1 cup of blueberries over the bread
  8. Top with remaining bread cubes and blueberries
  9. In a bowl, combine eggs, milk, maple syrup and butter
  10. Carefully pour over bread mixture
  11. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much
  12. To serve, cut in squares
  13. Accompany with additional maple syrup, if desired

Quick notes

YIELD: 9 portions