Overnight Lemon Blueberry Muffin Casserole

Overnight Lemon Blueberry Muffin Casserole
4 from 4 ratings
The classic lemon blueberry muffin gets a moist, perfectly blended makeover with this casserole. Allowing the ingredients to blend overnight makes this breakfast dish insanely flavorful and fruity.This recipe is courtesy of McCormick.
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup flour
  • 2 teaspoon ground cinnamon, preferably mccormick
  • 1/4 cup cold butter, cut into chunks
  • 6 eggs
  • 1 cup plus 2 tablespoons milk, divided
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon cinnamon, preferably mccormick
  • 1 loaf french bread, cut into 1-inch cubes (about 8 cups)
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon pure lemon extract, preferably mccormick
  • 2 cup blueberries, divided
  • streusel topping
  1. Mix brown sugar, flour and cinnamon in medium bowl. Cover.
  2. Set aside until ready to assemble in the morning.
  3. In a large bowl, mix eggs, 1 cup of the milk, 1/4 cup of the granulated sugar and cinnamon with wire whisk until well blended.
  4. Add bread cubes; toss gently to coat.
  5. Pour evenly into 13-by-9-inch baking dish, sprayed with no stick cooking spray.
  6. In medium bowl, mix cream cheese, remaining 2 tablespoons each milk and sugar, and lemon extract until well blended.
  7. Gently stir in 1 cup of the blueberries.
  8. Spread evenly on top of bread cubes. Top with remaining 1 cup blueberries.
  9. Cover. Refrigerate overnight.
  10. Preheat oven to 350 degrees F.
  11. Cut butter into streusel topping mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs.
  12. Sprinkle over casserole.
  13. Remove casserole from refrigerator. Let stand 10–15 minutes.
  14. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.