This Blueberry Breakfast Casserole recipe is like a cool twist on bread pudding using fresh blueberries and canned cinnamon rolls with icing. What’s not to love about this breakfast bake that could also be eaten for dessert?
Fresh blueberries rank among the best fruits that you can eat. One little cup has only 80 calories and supplies 25% of the daily recommended allowance of Vitamin C.
Blueberries also have fiber and are a source of manganese. You could say that blueberries are a little fruity powerhouse.
Ingredients
For this breakfast treat, blueberries are combined with a luscious, cream cheese, and lemon mixture. For the dough portion of the recipe, all you need is one package of Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing.
Ingredients that you need to make this blueberry breakfast casserole are:
- Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
- 8-ounces cream cheese, softened
- ½ cup powdered sugar
- 2 cups fresh blueberries
- 2 Tablespoons grated lemon zest
How To Make Blueberry Breakfast Casserole
Start by preheating your oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with nonstick spray.
In a large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High for 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of lemon zest.
Separate the dough into 5 rolls. (The icing needs to be placed back in the refrigerator.) Cut each roll into 6 pieces.
Next, add the biscuit pieces to the cream cheese mixture, and spoon it into the prepared baking dish.
Baking Time
Pop the casserole in the oven for approximately 35 minutes.
Bake until the dish is bubbling around the edges and the dough is baked through in the center. Allow the casserole to cool for 10 minutes.
Transfer the reserved icing to a small bowl and stir in the remaining 1 tablespoon of lemon zest. Spoon the icing mixture into a small resealable food-storage plastic bag and partially seal the bag. Cut off a tiny corner of the bag and squeeze the bag to pipe the icing over the top of the breakfast bake.
Got lots of blueberries? Be sure to check out my recipes for Blueberry Muffins and Whole Wheat Blueberry Pancakes.
Here are a couple more recipes using one of nature’s healthiest fruits:
- Bakery-Style Blueberry Muffins – No need to go to the store for blueberry muffins when you can make them at home, sweet crumb and all.
- Blueberry Coffeecake – This is a great treat to make for serving company or indulging on the weekends.
📖 Recipe
Blueberry Breakfast Casserole
Ingredients
- 8 ounces package cream cheese softened
- ½ cup powdered sugar
- 2 cups fresh blueberries
- 2 Tablespoons grated lemon zest
- 17.5 ounces Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
Instructions
- Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
- In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest.
- Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. Spoon and arrange in baking dish.
- Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of breakfast bake. Serve warm.
Video
Notes
Nutrition
For more delicious quick and easy recipes, be sure to visit Pillsbury.com.
Did you know that you can use a can of Pillsbury™ Grands!™ Southern Homestyle refrigerated biscuits to make Chicken and Dumplings? It’s true.
Be sure to come back and tell us how your blueberry casserole turned out!
Pat Fox says
Can this be made in a muffin tin?
Lynda says
I imagine that it could. I am not sure how long and what temperature would be best.
I have made muffins using Grands Cinnamon rolls, but they did not have cream cheese. They bake for 15 – 17 minutes at 350 degrees.
I would guess that if you were to convert this recipe to a muffin recipe that you should bake for at least 20 minutes and then check for doneness.
If you make them, please let me know how they turned out and how long you baked them. Thanks!
Debby says
I don’t see where the “reserved” icing is coming from?
Lynda says
Each can of Grands cinnamon rolls has icing inside it. When making this recipe, you set the icing aside until Step 4 of the recipe. My apologies if the directions seem confusing.
Ashley says
Any idea if this would work in a slow cooker?
Lynda says
Honestly – no clue.
Mary says
Just made this. Oh my gosh!! Truly delicious. After the initial taste we added a little ice cream. 😏. Really good. Adding this to the Christmas breakfast menu.
Judith Laurence says
Easy, convenient and rave reviews! Winner!!!