Lemon Blueberry Muffin Casserole


Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

 

Streusel Topping:
 1/2  cup firmly packed light brown sugar
 1/2  cup flour
 2  teaspoons McCormick Cinnamon, Ground
 1/4  cup (1/2 stick) cold butter, cut into chunks

 

Casserole:
 6  eggs
 1  cup, plus 2 tablespoons, milk, divided
 1/4  cup, plus 2 tablespoons, granulated sugar, divided
 1  teaspoon McCormick Cinnamon, Ground
 1  loaf French bread, cut into 1-inch cubes

Nonstick cooking spray
 1  package (8 ounces) cream cheese, softened
 1  tablespoon McCormick Pure Lemon Extract
 2  cups blueberries, divided

 

To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.

 

To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.

 

In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.

 

Heat oven to 350 F.

 

Remove casserole from refrigerator. Let stand 10-15 minutes.

 

Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

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