There’s more than what meets the eye when it comes to this Beautiful Blueberry Casserole! Sure, it’s beaming with lovely swirls of violets and blues to create a cute, little treat, but once you see what’s on the inside, you’ll understand what we mean. Sweet yet tart, light, moist, and a breeze to make, it’s the kind of dessert you’ll definitely want to take home to mama and keep around for the long run. It’s safe to say you’ll be starry-eyed, smitten, and weak in the knees over this yummy Beautiful Blueberry Casserole! It’s a keeper, for sure!
Ingredients
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup sour cream
- 2/3 cup brown sugar
- 3/4 cup milk
- 1/2 cup maple syrup
- 10 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 loaf French bread, cubed
- 16 ounces fresh or frozen blueberries, plus more, to taste, for garnish
Directions
Step 1 –Coat a 5-quart slow cooker with nonstick cooking spray.
Step 2 –In a large bowl, add the cream cheese, the sour cream, the brown sugar, the milk, the maple syrup, the eggs, the vanilla extract, and the ground cinnamon and use an electric mixer to combine.
Step 3 –Spread the French bread cubes on the bottom of the prepared slow cooker.
Step 4 –Evenly spread 16 ounces of the blueberries on top of the bread.
Step 5 –Pour the cream cheese mixture over the blueberries.
Step 6 –Cover the slow cooker and cook the blueberry casserole on low heat, about 4-5 hours.
Step 7 –Serve the blueberry casserole garnished with the extra blueberries.
