Recipe For Citrus and Blueberry Casserole


This breakfast is full of Florida goodness at its best: lemons, limes, blueberries, and local honey. Before moving here, I associated blueberries with nothern states, but actually, I am within 10 miles of multiple blueberry farms. The only difference is that they are DONE producing here by June and in places like Washington, they don’t even start until mid-July!

So we have bread, cream cheese, blueberries and zest of multiple citrus fruits soaked in a milk, egg, honey mixture topped with a citrus/blueberry syrup. My children said all sorts of lovely things as they ate this. I can tell you that the syrup made the dish. I used a combination of lime and lemon, but you could throw some orange into the mix, too.

1. Info for Citrus and Blueberry Casserole

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Citrus and Blueberry Casserole

  • 1 loaf of bread, broken into small pieces
  • 1 8 ounce brick cream cheese, cut into small cubes
  • 2 cups fresh or frozen blueberries
  • 1 lemon
  • 2 limes (normal sized, not key limes)
  • ⅓ cup honey
  • 10 eggs
  • 2 cups milk
  • 2 cups sugar
  • 3 Tbsp cornstarch

3. Directions:

  1. Layer the bread cubes, cream cheese, zest of both the lemon and limes and 1 cup of blueberries two times each in a greased 9 X 13 pan (bread, cheese, berries, zest, bread, cheese, berries, zest).
  2. Mix the eggs, milk, extract and honey in a bowl and pour over the bread mixture.
  3. (The honey will want to clump up, so whisk it well, especially as you pour the last ½ cup of liquid in the bowl)
  4. Cover the pan with foil and let it sit for 30 minutes on the counter.
  5. Bake in a 350 degree oven for 30 minutes covered and 30 minutes uncovered.
  6. Meanwhile, juice the three fruits.
  7. Add enough water to make 1 cup (about ½ cup water).
  8. Mix the sugar and cornstarch in a saucepan.
  9. Add the juice/water mixture and heat to boiling.
  10. Stirring constantly, boil for 3 minutes.
  11. Add the remaining 1 cup blueberries and continue to cook and stir until mixture thickens.
  12. Serve warm.

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