Lemon Blueberry Sourdough Breakfast Bake

Ingredients

• 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
• 1½ cups fresh or frozen blueberries
• Zest of 1 lemon
• 6 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• Juice of 1 lemon
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon