Bo Berry Breakfast Casserole

This might be my new favorite breakfast casserole!  The combination of lemon and blueberries works so well.  The eggs give it substance and the topping is perfectly juicy, crunchy, sweet, and tart.  It reminds me of a french toast casserole, a coffee cake and of course, a Bo Berry biscuit.

We are still in a post-holiday, jammies all-day, sugar-y, happy mode of celebrating and eating all the indulgent things.  Though blueberries are not in season, I was delighted to find a bag in the freezer from when we picked them late last summer at my in-law’s house.

Thus bringing about the idea to create Bo Berry Breakfast Casserole!   

Whisk together the eggs, cream, milk, sugar, vanilla, salt and lemon zest.

Pour the egg mixture over the bread cubes.

Pour the blueberries on top.  From here, you could refrigerate overnight, or allow it to set for about 2 hours.

When ready to bake, preheat oven to 350º.  

In a separate mixing bowl, combine the streusel topping of butter, brown sugar and flour.

Layer the streusel topping over the blueberries and place the dish in the oven.

While the casserole is baking, mix powdered sugar and lemon juice to create a glaze.

Once you attain that glossy, just right consistency, drizzle all over the casserole once it has cooled for about 15 minutes.

Serve warm, or it makes great leftovers (if you have any).   

Bo Berry Breakfast Casserole

Bo Berry Breakfast Casserole


  • 1 loaf crusty sourdough bread (about 1/2 lb.)
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 tbsp vanilla
  • 2 cups blueberries (fresh or frozen)
  • 1 stick butter (cut into cubes)
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 cup powdered sugar
  • 1 lemon (zest and juice)


  • Butter a 2 quart baking dish and set aside.  Cut the bread into cubes and place into the dish.
  • In a mixing bowl, whisk together the eggs, cream, milk, sugar, vanilla, lemon zest and salt. Pour over the bread cubes.
  • Layer blueberries on top. Cover and chill for 2 hours or overnight.
  • Preheat the oven to 350º. Mix butter, brown sugar and flour until it reaches a crumbly consistency and layer on top of the casserole. Bake for 1 hour.
  • Mix powdered sugar and lemon juice to create a glaze. After the casserole bakes for an hour, allow it to cool for ~15 minutes before drizzling the glaze on top.