Whenever I make this blueberry casserole recipe, nobody can stop eating it

This recipe is a true crowd-pleaser that can be enjoyed any time of day. It's hard to classify it as either breakfast, brunch, or dessert because it combines the best of all three. Personally, this recipe brings back fond memories of lazy Sunday mornings spent with my family, gathered around the kitchen table. We would make this dish and enjoy it as we caught up on the week's events.

The dish is a delightful medley of flavors and textures that complement each other perfectly. The bread provides a satisfying crunch, while the custard mixture adds a rich, creamy texture that's reminiscent of bread pudding. The blueberries and cream cheese give the dish a burst of sweetness and tang that is simply irresistible.

Ingredients
2 tablespoons butter, melted
1 loaf Italian bread, torn into bite-size pieces
1 8-ounce package cream cheese, softened
1/2 cup white sugar, plus 2 tablespoons
Zest and juice of 1 lemon
1-1/2 cups frozen blueberries
6 large eggs, lightly beaten
1 cup milk
1 cup cream
2 teaspoons vanilla extract

1. Grease the bottom and sides of a 9--by-13 casserole dish with the melted butter and preheat the oven to 350 degrees F.

2. Place half of the bread into the greased casserole dish and set aside.

3. Place the cream cheese, 2 tablespoons of sugar and lemon juice in a medium bowl. Stir until smooth.

4. Drop the cream cheese mixture by spoonfuls onto the bread pieces and scatter half of the blueberries over top.

5. Top the casserole with the remaining bread pieces and then the remaining blueberries.

6. Add the eggs, milk, cream, remaining 1/2 cup sugar, vanilla and lemon zest into a large bowl and whisk to combine. Pour this mixture over the bread.

7. Place the casserole into the oven and bake for 50 minutes, until the casserole is set and a knife inserted into the middle comes out clean.

8. Let the casserole sit for 10 minutes before slicing and serving.