Blueberry Bake Recipe: Easy Warm & Fluffy Breakfast Delight

Warm, billowy clouds of breakfast goodness bursting with sweet-tart blueberries—honestly, nothing makes me jump out of bed faster than the promise of a fresh blueberry bake. Imagine the scent of vanilla and cinnamon wafting through your kitchen, the golden top giving way to a soft, custardy center packed with juicy berries. That’s what this blueberry bake recipe is all about—pure comfort in every bite, with a little sparkle from those plump blueberries.

I stumbled onto this recipe one lazy Sunday morning when my pantry was running low and my craving for something cozy was running high. All I had on hand were some day-old bread, a carton of milk, and a handful of blueberries—so, naturally, I got creative. After a few tweaks and lots of taste-testing (my family was more than happy to be my test subjects), this warm and fluffy blueberry bake quickly became our go-to breakfast treat. And let me tell you, it’s the kind of dish that makes you want to linger around the table just a bit longer.

This blueberry bake recipe is a total win for busy mornings, special brunches, or whenever you need a little breakfast magic. It’s easy to throw together, uses simple ingredients you probably have already, and turns out perfect every single time (honestly, I’ve made it more than a dozen times now). Whether you’re feeding a hungry crowd or just want something special for yourself, this recipe has you covered. If you love warm, comforting breakfasts, and the idea of a fluffy, custardy bake packed with blueberries sounds like your thing, you’re in for a treat with this blueberry bake recipe.

Why You’ll Love This Recipe

You know those recipes that instantly become family favorites? This blueberry bake recipe is one of them, and here’s why it stands out from the crowd:

• Quick & Easy: You can have it in the oven in under 15 minutes—perfect for busy mornings, lazy weekends, or impromptu brunches.
• Simple Ingredients: No fancy shopping trips here. Most of what you need is likely already in your kitchen, just waiting to be transformed into something amazing.
• Perfect for Any Occasion: Whether you’re hosting a holiday breakfast, need a make-ahead brunch dish, or want to wow overnight guests, this blueberry bake recipe always delivers.
• Total Crowd-Pleaser: Kids, adults, picky eaters—everyone loves it. The golden, fluffy texture and the sweet pops of blueberries make it irresistible.
• Unbelievably Delicious: The combination of tender bread, creamy custard, and juicy berries creates a flavor explosion with every bite. It’s comfort food at its best, but with a fresh, fruity twist.

What makes this blueberry bake recipe different from all the others? Well, I use a special trick—soaking the bread cubes just long enough to get them custardy but not soggy. Plus, I toss the blueberries with a touch of lemon zest before baking, which brightens everything up and makes the berries pop. I’ve tested this method over and over, and it never fails to deliver that warm, fluffy, melt-in-your-mouth texture (seriously, it’s kind of magical).

Let’s face it: sometimes breakfast can feel rushed or uninspired. This blueberry bake changes all that. It brings people together, fills your kitchen with joyful smells, and gives you that “wow, I made that!” feeling. If you want a recipe that feels special but is easy enough for any day, this one’s for you.

Ingredients Needed

This blueberry bake recipe is all about using everyday ingredients to create something truly special. You don’t need anything fancy—just a handful of pantry staples and, of course, plenty of blueberries! Here’s what you’ll need:

• Bread (6 cups, about 8 slices, cut into 1-inch cubes): Day-old or slightly stale bread works best (French bread, challah, brioche, or even sandwich bread). The firmer the bread, the fluffier your bake will be.
• Fresh Blueberries (2 cups / 300g): Bursting with flavor and antioxidants. If it’s not blueberry season, frozen blueberries work too (just don’t thaw them first).
• Milk (2 cups / 480ml): Whole milk gives you the richest custard, but 2% or even a dairy-free alternative (like almond or oat milk) works just fine.
• Heavy Cream (1/2 cup / 120ml): Adds a luxurious, creamy texture. You can swap this for more milk if you’re looking to lighten things up.
• Large Eggs (4): These bind everything together and create that signature custardy texture.
• Granulated Sugar (1/2 cup / 100g): Just enough for sweetness without making it cloying. You can use coconut sugar for a slightly caramel-y flavor.
• Vanilla Extract (2 teaspoons): Brings warmth and depth to the custard. Don’t skip it!
• Ground Cinnamon (1/2 teaspoon): Adds a cozy note that pairs perfectly with blueberries.
• Lemon Zest (from 1 lemon): Totally optional, but it gives the blueberries a bright, fresh pop.
• Butter (2 tablespoons / 28g, melted): For greasing the baking dish and brushing on top for a golden finish.
• Powdered Sugar (for dusting, optional): Adds a pretty finishing touch.

Ingredient tips: For the bread, I love using brioche for its buttery richness, but any sturdy loaf works. If you’re gluten-free, a good-quality GF bread holds up nicely. For a dairy-free version, swap the milk and cream for coconut or almond milk, and use vegan butter. When blueberries aren’t in season, frozen ones are a lifesaver (just use them straight from the freezer—no need to thaw).

Honestly, the ingredient list is forgiving. I’ve tossed in raspberries, used leftover croissants, or even added a handful of white chocolate chips. The real magic comes from the simple combo of custard-soaked bread and those sweet, juicy blueberries. If you’re ever in doubt, just use what you have and make it your own.

Equipment Needed

You don’t need a fancy kitchen to whip up this blueberry bake recipe. Here are the tools I reach for every time:

• 9×13-inch Baking Dish (or similar size): Glass or ceramic works best for even baking. If you only have a metal pan, just grease it well.
• Large Mixing Bowl: For soaking the bread and mixing the custard base.
• Medium Mixing Bowl: Perfect for tossing the blueberries and prepping smaller ingredients.
• Whisk: To blend the eggs, milk, and sugar smoothly. A fork works in a pinch.
• Measuring Cups & Spoons: Accuracy helps, but don’t stress—this recipe is pretty forgiving.
• Rubber Spatula or Wooden Spoon: For folding everything together gently (you don’t want to crush the bread cubes).
• Small Saucepan (optional): If melting butter on the stovetop. A microwave works, too.
• Sharp Knife & Cutting Board: For cubing bread and zesting the lemon.

If you don’t have a 9×13-inch pan, two 8×8-inch pans work just fine—just reduce the baking time a little. I once made this in a deep pie dish, and while it was a bit taller, it still turned out delicious. For clean-up, choose a nonstick or well-greased dish. If you’re on a tight budget, dollar-store mixing bowls and basic whisks work as well as anything fancy (I promise—I’ve been there!). Just give your tools a quick wash right after baking, especially if you use eggs and dairy, to keep them in good shape for next time.

Preparation Method

Let’s get baking! Here’s a step-by-step guide to making the fluffiest, most delicious blueberry bake recipe—no stress, just breakfast joy.

1. Prep the oven and pan (5 minutes):
   
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of melted butter (or nonstick spray if you prefer).
2. Prepare the bread (5 minutes):
   
   Cut 6 cups (about 8 slices) of day-old bread into 1-inch cubes. If your bread is super fresh, spread the cubes on a baking sheet and toast them in the oven for 5-10 minutes to dry them out a bit. This helps the custard soak in without turning soggy.
3. Mix the custard (5 minutes):
   
   In a large mixing bowl, whisk together 2 cups (480ml) milk, 1/2 cup (120ml) heavy cream, 4 large eggs, 1/2 cup (100g) granulated sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon ground cinnamon. Whisk until smooth and fully combined. (Tip: If your eggs are cold, give them a quick whisk before adding the rest—it helps everything blend more easily.)
4. Combine bread and custard (5 minutes):
   
   Add the bread cubes to the custard mixture. Gently fold until all the bread is coated. Let it sit for 5-10 minutes to absorb the liquid. You want the bread to soak up the custard but not fall apart.
5. Prep the blueberries (2 minutes):
   
   In a separate bowl, toss 2 cups (300g) blueberries with the zest of 1 lemon (if using). This little step adds big flavor! If using frozen berries, don’t thaw—just toss them with zest and a teaspoon of flour to prevent bleeding.
6. Assemble the bake (3 minutes):
   
   Pour half the soaked bread mixture into your greased baking dish. Sprinkle half the blueberries over the top. Add the remaining bread mixture, then the rest of the blueberries. Gently press down with a spatula to even out the top—don’t squish it!
7. Add the finishing touch (1 minute):
   
   Drizzle the remaining 1 tablespoon melted butter over the top for a gorgeous golden crust.
8. Bake (35-40 minutes):
   
   Bake in the preheated oven for 35-40 minutes, or until the top is puffed and golden, and the center is just set. If you poke it with a knife, it should come out mostly clean (a few moist crumbs are fine). If the top is browning too fast, tent with foil for the last 10 minutes.
9. Cool and serve (10 minutes):
   
   Let the blueberry bake cool for at least 10 minutes before serving. Dust with powdered sugar if you like, and serve warm.

Preparation notes: Don’t overmix or the bread will break down too much. If you want to prep ahead, assemble the bake the night before, cover, and refrigerate. Just add 5-10 minutes to the baking time if it’s going in cold. If you end up with any leftovers stuck to the pan, soak it in warm, soapy water for easy clean-up—I learned that one the hard way!

Cooking Tips & Techniques

Anyone can master this blueberry bake recipe, but a few pro tips make all the difference:

• Use slightly stale bread. Fresh bread soaks up too much custard and turns mushy. If yours is too soft, toast it briefly in the oven.
• Soak, don’t drown. Let the bread soak up the custard for 5-10 minutes before baking. Don’t leave it sitting too long, or it may get overly soft.
• Layer the blueberries. Scatter them between and on top of the bread layers for even bursts of flavor. If you use frozen berries, toss them with a teaspoon of flour to help prevent the color from bleeding everywhere.
• Watch your bake time. Oven temps can vary. Start checking at 35 minutes. The top should be golden, the center just set, and the edges lightly crisp. Overbaking dries it out.
• Make ahead for a crowd. You can assemble the bake the night before and refrigerate. Bake straight from the fridge—just add 5-10 minutes to the baking time. Perfect for brunches and holidays!
• Don’t skip the rest time. Letting the bake cool for 10 minutes after it comes out of the oven helps it set. That means cleaner slices and less custard oozing out.

I’ve definitely learned from mistakes—like the time I used super fresh sandwich bread and ended up with blueberry soup (not recommended!). Or when I forgot to tent with foil and the top got a little too brown. Don’t stress—this recipe is forgiving. Take your time with prep, trust your senses (it should smell amazing!), and don’t be afraid to make it your own. You’ll be a blueberry bake pro in no time.

Variations & Adaptations

The beauty of this blueberry bake recipe is how customizable it is. Here are some of my favorite twists:

• Gluten-Free: Swap in your favorite gluten-free bread. I’ve tried it with a soft, seedless GF loaf and it turned out just as fluffy.
• Dairy-Free: Use almond or oat milk and a plant-based heavy cream alternative. Vegan butter works for greasing and drizzling. The result is just as creamy and satisfying.
• Mixed Berry: Add raspberries or blackberries alongside the blueberries for a colorful, tangy blend. Strawberries work, too—just chop them into smaller pieces.
• Nutty Crunch: Sprinkle sliced almonds or chopped pecans on top before baking for a toasty crunch.
• Lemon-Lovers: Add extra zest and a tablespoon of lemon juice to the custard for a bright, citrusy kick.
• Chocolate Lovers: Toss in a handful of white or dark chocolate chips for extra indulgence.

For a single-serving version, divide the mixture among greased ramekins and bake for 20-25 minutes. If you want to use a slow cooker, assemble as usual and cook on low for 2-3 hours. One of my favorite personal twists is to add a splash of almond extract to the custard—seriously, it’s a game changer! Whatever variation you choose, this blueberry bake recipe is a blank canvas for breakfast creativity.

Serving & Storage Suggestions

This blueberry bake recipe is best enjoyed warm, straight from the oven, when the top is golden and the berries are bubbling. I love serving it with a dusting of powdered sugar and a drizzle of pure maple syrup or a dollop of whipped cream for extra decadence. If you’re feeling fancy, a scoop of vanilla yogurt on the side is perfection.

It pairs beautifully with a big mug of coffee or a refreshing glass of orange juice. For a brunch spread, serve alongside crispy bacon, scrambled eggs, or a fresh fruit salad. If you have leftovers (hard to believe, but it happens), store them covered in the refrigerator for up to 3 days. The flavors actually deepen overnight!

To reheat, pop individual slices in the microwave for 30-45 seconds, or warm the whole dish in a 300°F (150°C) oven for 10-15 minutes. You can also freeze portions—just wrap tightly and thaw overnight in the fridge before reheating. I swear, it’s just as tasty the next day, and maybe even better once all the flavors have melded.

Nutritional Information & Benefits

This blueberry bake recipe is a feel-good breakfast that doesn’t weigh you down. One serving (about 1/8th of the pan) is roughly 250-300 calories, with about 8-10g protein, 35g carbs, and 10g fat (using whole milk and regular bread). Swap in low-fat or plant-based options to lighten it up, or choose a higher-protein bread for an extra boost.

Blueberries are the star here—packed with antioxidants, vitamin C, and fiber. The eggs bring protein and nutrients like choline, while the bread adds energy-sustaining carbs. If you’re gluten-free or dairy-free, the recipe still works beautifully with the right substitutions.

Potential allergens include eggs, dairy, and gluten (depending on your bread choice). For me, this breakfast always feels like a treat, but it’s secretly pretty balanced—especially when paired with fresh fruit or yogurt on the side.

Conclusion

If you’re a breakfast lover like me, this blueberry bake recipe is about to become your new obsession. It’s cozy, easy, and packed with flavor—plus, it’s endlessly adaptable based on what you have on hand. Whether you’re feeding a crowd, meal-prepping for the week, or just want to treat yourself, this recipe checks all the boxes for comfort, convenience, and pure morning joy.

I love how it brings everyone to the table (and keeps them coming back for seconds). Don’t be afraid to put your own spin on it—try different berries, breads, or mix-ins, and make it yours. I hope this blueberry bake recipe brings as much happiness to your kitchen as it does to mine.

Give it a try, and let me know how it turns out! Drop a comment below if you’ve got fun twists or want to share your breakfast creations. And if you enjoyed this recipe, please save it, share it, or pin it for your next brunch. Here’s to warm, fluffy mornings and lots of blueberry smiles!

Frequently Asked Questions

Can I make this blueberry bake recipe the night before?

Absolutely! Just assemble everything, cover, and refrigerate overnight. Bake straight from the fridge, adding 5-10 minutes to the baking time.

Can I use frozen blueberries?

Yes! Just use them straight from the freezer (don’t thaw). Toss with a little flour to help prevent color bleeding.

What’s the best bread for this recipe?

Brioche, challah, or French bread work best, but any sturdy loaf will do. Gluten-free bread is a great option too.

How do I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze portions for up to 2 months.

Can I make this blueberry bake recipe dairy-free?

Definitely! Substitute plant-based milk and cream, and use vegan butter. It’s just as fluffy and delicious.

Blueberry Bake Recipe: Easy Warm & Fluffy Breakfast Delight

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• Author: Rachel Summers
• Total Time: 55 minutes
• Yield: 8 servings 1x

Print Recipe

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Description

This blueberry bake is a warm, fluffy breakfast casserole packed with juicy blueberries and a creamy custard-soaked bread base. It’s easy to make, endlessly adaptable, and perfect for cozy mornings or special brunches.

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Ingredients

Scale 1x2x3x

• 6 cups (about 8 slices) day-old bread, cut into 1-inch cubes (brioche, challah, French bread, or sandwich bread)
• 2 cups (300g) fresh or frozen blueberries
• 2 cups (480ml) whole milk (or 2% or dairy-free alternative)
• 1/2 cup (120ml) heavy cream (or more milk for lighter version)
• 4 large eggs
• 1/2 cup (100g) granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• Zest of 1 lemon (optional)
• 2 tablespoons (28g) butter, melted (for greasing and drizzling)
• Powdered sugar, for dusting (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon melted butter or nonstick spray.
2. Cut bread into 1-inch cubes. If bread is very fresh, toast cubes on a baking sheet in the oven for 5-10 minutes to dry them out.
3. In a large mixing bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, and ground cinnamon until smooth.
4. Add bread cubes to the custard mixture and gently fold until all bread is coated. Let sit for 5-10 minutes to absorb the liquid.
5. In a separate bowl, toss blueberries with lemon zest (if using). If using frozen berries, toss with zest and a teaspoon of flour.
6. Pour half the soaked bread mixture into the greased baking dish. Sprinkle half the blueberries over the top. Add remaining bread mixture, then the rest of the blueberries. Gently press down with a spatula to even out the top.
7. Drizzle remaining 1 tablespoon melted butter over the top.
8. Bake for 35-40 minutes, or until the top is puffed and golden and the center is just set. Tent with foil if the top browns too quickly.
9. Let cool for at least 10 minutes before serving. Dust with powdered sugar if desired and serve warm.

Notes

For best results, use slightly stale bread. You can assemble the bake the night before and refrigerate; bake straight from the fridge, adding 5-10 minutes to the baking time. For a gluten-free or dairy-free version, substitute appropriate bread and milk/cream alternatives. Let the bake rest for 10 minutes after baking for cleaner slices. Leftovers keep well in the fridge for up to 3 days or can be frozen.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1/8th of the pan
• Calories: 275
• Sugar: 15
• Sodium: 250
• Fat: 10
• Saturated Fat: 5
• Carbohydrates: 35
• Fiber: 2
• Protein: 9

Keywords: blueberry bake, breakfast casserole, brunch, easy breakfast, blueberry recipe, custard bake, make ahead breakfast, bread pudding, fluffy bake, family breakfast