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Beautiful Blueberry Casserole

Diner-StyleFruitSlow Cooker
Time :4 hours 10 minutes
Yield :6 servings
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Blueberry dessert cobbler with mixed berries on a white plate surrounded by fresh blueberries and a beige napkin, served as a delicious sweet treat.

The Scoop

Blueberries, bread, and a questionable amount of optimism walked into a slow cooker.
It’s a casserole. Correction: your next fave casserole, no doubt. It’s soft, custardy, slightly messy in the best way, and packed with juicy blueberries that burst like they’ve got something to prove. Somewhere between French toast and dessert, it lives in that delicious “I didn’t expect this to be this good” category.
It also has that special reward treat type of energy for anyone who’s ever celebrated finishing a life admin task with dessert.
Hack it:
Add lemon zest for a sharper flavor punch.
Swap blueberries for mixed berries or cherries if your fridge is improvising.
Sprinkle brown sugar on top before cooking for a caramelized crust moment.
Add white chocolate chips if you are feeling dramatic.
Stir in a handful of oats for a more “breakfast disguised as dessert” situation.
Leftovers:
Warm and top with Greek yogurt for breakfast energy, like a responsible adult, 
Reheat and serve with vanilla ice cream (no explanation needed).
Blend leftovers into a smoothie with milk for a wild but good experiment.
Toast slices in a pan for a crispy French-toast-style remix.

Ingredients

  • 1 (8-ounce) package cream cheese, softened and cubed
  • 1 cup sour cream
  • 2/3 cup brown sugar
  • 3/4 cup milk
  • 1/2 cup maple syrup
  • 10 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 loaf French bread, cubed
  • 16 ounces fresh or frozen blueberries, plus more, to taste, for garnish

Directions

  • Coat a 5-quart slow cooker with nonstick cooking spray.
  • In a large bowl, add the cream cheese, the sour cream, the brown sugar, the milk, the maple syrup, the eggs, the vanilla extract, and the ground cinnamon and use an electric mixer to combine.
  • Spread the French bread cubes on the bottom of the prepared slow cooker.
  • Evenly spread 16 ounces of the blueberries on top of the bread.
  • Pour the cream cheese mixture over the blueberries.
  • Cover the slow cooker and cook the blueberry casserole on low heat, about 4-5 hours.
  • Serve the blueberry casserole garnished with the extra blueberries.
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