Spray a 9x13-inch baking pan (or 3 to 4 qt baking dish) with nonstick spray. Set aside.

Cut bread into 1-inch cubes. Spread half of the cubes in the prepared baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat cream cheese and confectioners' sugar until completely smooth.

Drop half of the mixture in dollops evenly on top of the bread cubes in the prepared pan. Top this with half the blueberries. Add the rest of the bread cubes in a layer on top. Drop dollops of the remaining cream cheese mixture on top and top with remaining blueberries. Set aside.

In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, lemon zest, lemon juice, and brown sugar until completely combined and no lumps of sugar remain.

Pour the custard mixture over the bread evenly. Cover tightly with plastic wrap and place in the refrigerator for at least 3 to 4 hours, but overnight is best. You can leave it in the refrigerator for up to 24 hours.

When ready to bake, preheat oven to 350˚F. Remove plastic wrap and bake for 45 to 55 minutes, until golden brown and completely set.

Let rest for 10 minutes before serving with your preferred toppings.