This Blueberry Breakfast Casserole is an easy, delicious way to start any morning! Just throw it together by combining a can of biscuit dough, milk, powdered sugar and cream cheese. Top with fresh blueberries and throw it in the oven for a breakfast bake threat that is perfect for special occasions, treating guests or the holidays!
LOOKING FOR MORE BREAKFAST CASSEROLE RECIPES? CHECK OUT: 41 EASY AND DELICIOUS BREAKFAST CASSEROLES.
All Hail The Breakfast Casserole!
Are you ready for this Blueberry Breakfast Casserole? Here at Bubba Pie, we are all about the Breakfast Casseroles. Sure, there is nothing wrong with a good old fashioned breakfast of bacon, eggs and hashbrowns. But, why settle for the same old thing when you can spice things up by combining and baking your favorite breakfast ingredients! Not only are breakfast casseroles absolutely delicious, they are also SO easy to make! This makes them great for serving a larger crowd. Just mix all your ingredients together and get it in the oven!
And there are so many different types of breakfast casseroles, from the healthy to the traditional. And from the decadent, to the super decadent to the ultra-super decadent!
What Is A Blueberry Breakfast Bake?
If you look around on the internet, you may be able to find all kinds of different versions of this recipe. It’s a lot like our Blueberry Cake, but with with cream cheese added so it’s a little richer. But, if you have been to our recipe site before, you know that we are all about simple, easy shortcuts to make delicious recipes. And one of our favorite shortcuts is to use cans of refrigerated biscuit dough! Some of the other recipes have you using day old bread, and some even need you to soak the ingredients overnight. With our recipe, you can have everything together in less than 5 minutes and ready to put in the oven!
Here is what you need to get started:
- 1 8 ounce package cream cheese, softened
- ½ cup powdered sugar
- ¼ cup milk
- 1 can biscuit dough, cut into small pieces (we used Pillsbury Grands 16.3 oz package)
- 2 cups blueberries
- 1 tablespoon sugar
What To Serve With This Recipe
This dish works perfectly well on it’s own. But if you want to round it out a bit more, it also goes great with a number of other things. For instance, anything salty would balance great with the sweetness of the casserole. So, bacon or sausage would be delicious. You could also find something to accent the fresh blueberries like a nice, simple fruit salad.
Can You Freeze This Recipe? And Other Storage Questions
Store leftovers in your fridge in a covered container. Microwaving for 30-45 seconds should do the trick to heat it up. We love to bake our dishes in this bakeware, that comes with it’s own lid that you can just keep on it when you put it in your refrigerator.
Yes, you can freeze your Blueberry Breakfast Casserole. Let it cool fully and wrap in freezer wrap, freezer bags or both. I’d recommend cutting your casserole up into individual servings and freezing them separately, so you can only take out, thaw and reheat what you need. Put your frozen casserole in the fridge the night before you want to eat it. Then reheat in the microwave as described above.
Notes, Tips and Variations
- CREAM CHEESE HACK– Your gonna need to mix your cream cheese with the other ingredients. So, for sure you want to make sure it’s softened. But I’ve also found that cutting it up into small cubes before mixing helps too. You may want to use a stand mixer to help you out. If you don’t have one, you really should get one! This one is super affordable and gets great reviews!
- ADD NUTS– I think this Blueberry Breakfast Casserole would be delicious with some nuts sprinkled on top. Walnuts or pecans would be great! Our son has a tree nut allergy, so we can’t do that!
- CAN YOU USE FROZEN BLUEBERRIES?– We certainly recommend fresh blueberries for this recipe and haven’t tried frozen. So we can’t say for sure. If using frozen, I’d toss them all in a bit of flour so they don’t bleed all over the place.
- ADD SYRUP– Drizzle with some nice, hot syrup before serving. Please use the real stuff, not the fake stuff!
- TRY IT WITH CINNAMON ROLLS?- We’ve had some people say they are going to try this by substituting the can of biscuits for a can of refrigerated cinnamon roll dough. This sounds like a fantastic idea! If you try it, let us know how it turns out!
- 2 QUART CASSEROLE DISH?– I’ve gotten some comments from users stating that they tried to make this in a 9X13 casserole dish. It did not get done in baking time allotted. So we suggest sticking with the e 2 Quart Casserole Dish.
We hope you enjoy this recipe for Blueberry Breakfast Bake! Please let us know how it turns out in the comments section below!
Blueberry Breakfast Casserole
- 1 8 ounce package cream cheese softened
- ½ cup powdered sugar
- ¼ cup milk
- 1 Can biscuits (we used Pillsbury Grands 16.3 oz package) cut into small pieces
- 2 cups blueberries
- 1 tablespoon sugar
- Preheat the oven to 350 degrees and grease a 2 quart casserole dish with nonstick cooking spray. NOTE: If you use a larger casserole dish, the dough may still be raw at the end of baking. You may need to adjust.
- In a large bowl, whisk together the cream cheese, powdered sugar, and milk until smooth.
- Add the biscuits and stir to coat.
- Spread the biscuit mixture in the prepared baking dish.
- Combine the blueberries and sugar and toss to mix. Sprinkle the berries on top of the casserole.
- Bake in the preheated oven for 30 to 35 minutes, until the biscuits are golden brown.
- Allow the casserole to rest for five minutes before serving.
Comments & Reviews
What is biscuits? Is that a dough biscuits or baked Bread?
I mention in the copy that I use refrigerated biscuit dough. I used the Pillsbury Grands 16.3 can of biscuit dough. I went back in and edited it to make that a little more obvious. Sorry for any confusion.
Great recipe and your instructions was perfect .
Thanks so much for the comment!
Annette Hutzell says
I’m going to the store to get what I need to make this. Thanks for the recipe.
Yea! Come back and tell us how it turned out!
This is good but definitely needs a longer cooking time than what is recommended. Mine did not get done in the middle.
Thanks for the feedback. Some people have done fine with the cooking time but a couple have said they needed a little extra time. Not sure what the discrepancy is…
Leslie Lyford says
Probably due to humidity or altitude.
Yes. And I think some are using a large casserole dish to bake in. I think it’s important to keep the 2 quart casserole dish.
I used the 2quart dish and followed exactly and middle didn’t cook. I did 30 mins. Then 15 and middle is still complete gooey mush! I’ve now added 20mins just to see but I’m guessing it’s a wash and I’ll just have to toss it. Bummer, it looked good!
Hmmm… We haven’t heard of that happening before. So sorry.
Jeanne Oldham says
Made it this morning, absolutely delicious and so easy!!!! Thank you 😊
Yay! So glad you enjoyed it! Thanks for the feedback!
Sheila Brickner says
I’m going to make this for my mama in the morning. She has Alzheimer’s and I try to do things that are familiar 4 her as long as I can keep her memory.
That is so sweet! You sound like a great daughter! Come back and tell us how she liked it!
The 2 qt was too small. The center did not cook complete even after adding time.
Hmmm.. I’m sorry. We haven’t heard of that happening anywhere else. Not sure what happened.
Michael McMillen says
Awesome recipe!!! Everyone loved it. I think I’m going to add some brown sugar crumbles to try out for some Extra texture this time. I’ll let you know how it turns out.
Great suggestion! Thanks so much for the comment. And please come back to give us an update!
WANDA M BROWN says
Will this work in a 9X13 pyrex pan?
We’ve gotten some comments from people stating that they tried to use the 9X13 pan but it wasn’t getting done in the center. So I’d suggest using the 2 quart pan. If you need to use the large pan, you can try adding a couple minutes to the bake time.
Marcia Mauskopf says
Can this be assembled the night before?
We haven’t tried it. I know there are a fair amount of recipes like this that have you soak it overnight. But those usually use older, harder breads as an ingredient, not refrigerated biscuit dough.
If you try it, please come back and let us know how it worked out!
Use 9×13 the dough was still raw after an hour
Great thanks for the feedback. We always use a 2 quart dish for that reason.
Zina Nord says
I can’t wait to try this recipe!! Any suggestions on how to reduce the calories per serving?
I hope you like it!
You can use low fat cream cheese and/or low fat milk. That should shave off some calories.
Can you substitute another fruit for blueberries?
We haven’t tried. But you could certainly give it a go! I think strawberries may work well! Or black or raspberries!
Yolanda Ramirez says
Just make this tasty recipe.I added raspberries too and it gave it a very berry blast of flavor. After reading the comments, I added about an extra 10 minutes to the baking time to make sure the middle will bake evenly.I did use a 2 quart baking dish.
I plan to try the suggested brown sugar crumble topping next and even the pecans…..Thank you!!👍
Awesome! Thanks for giving us the feedback! Great idea with the raspberries!
Marge weinstock says
I will try it today.
Come back and let us know how you like it!
Jan C says
Is it possible to use cinnamon rolls instead? It would give it a different flavor.
Go for it! And please come back and let us know how it turned out. In fact, I’m going to edit the post to suggest others try that!
mary m andrews says
Can you use flaky biscuits or must they be regular ?
We used regular, but I’d be interested to see how the flaky turned out. Please come back and let us know!
Tracy L DeFelice says
I have been on an absolute 🫐 blueberry 🫐 kick for the past year+ and I am preparing this now. After reading the comments and/or incorporating suggestion(s), I am adding one little special something and will report back on the final outcome.
Yay!!!! Can’t wait to hear about it!
Would you be able to make this ahead and freeze?
Yes, you can. I’ve updated the post to include freezing instructions. Thanks for the question.
Can I use frozen blueberries for this?
We certainly recommend fresh blueberries for this recipe and haven’t tried frozen. So we can’t say for sure. If using frozen, I’d toss them all in a bit of flour so they don’t bleed all over the place.
I tried frozen blueberries, but they produce extra liquid once they thaw, and it takes longer for the liquid to absorb into the biscuits, so I think fresh is best
I’m going to try this for Christmas morning…looks delicious. Just a suggestion: my kids all have but allergies and I always substitute with granola. Always a big hit with family and friends!
I’d like to double the recipe and put it in a 13×9 pan. I read your comment about it not turning out well… what do you think?
Made this but swapped marscapone for the cream cheese. It was so good, I’ve shared the recipe with friends and family!!!
The idea is good. I tried to make a biscuit and blueberry layered bake: cheese: biscuit, blueberry, cheese biscuit blueberry,cheese. I rolled the berries in cinnamon sugar before layering. Baked 350° for 40 minutes. I little mushy in the middle but that was the cheese sauce. Not as wonderful as I had hoped but very easy.
Judy Bradford says
Very good breakfast cake. I used an 8 x8 baking dish but I would recommend using a 7 x 11 so the center will not be doughy.
Thanks for the suggestion.
A Reid says
We just had this for a church breakfast! It was absolutely fabulous! We used frozen blueberries because that’s what we had. Doubled the recipe, in a 13×9 pan, and extended the baking time by 15 minutes. It came out just as flakey and moist as that picture made it look. Great recipe. Thank you for sharing with us.
So glad it worked out for you!
I made this with frozen blueberries. I thawed them in the microwave until just cool to touch. Then I used a couple paper towels to soak up excess liquid. I tossed the berries in 1 T flour then the 1 T sugar. Ended up having to cook for about 48 mins. It was a hit, even with my picky one.