Preheat your oven to 350°F.

Lightly grease a 9-inch square baking dish or deep-dish pie plate.

Place the croissant pieces evenly in the prepared dish.

Sprinkle the blueberries over the croissant pieces.

In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined.

Gradually add the milk, beating continuously until the mixture is smooth.

Pour the cream cheese mixture evenly over the croissant and blueberry layers in the baking dish.

Let the mixture sit for 20 minutes to allow the croissants to absorb the liquid. For a make-ahead option, cover and refrigerate overnight.

Bake for 35 to 40 minutes, or until the center is set and the top is golden brown. If the top browns too quickly, cover with foil during the last 10 minutes of baking.

Remove from the oven and let it cool slightly.

Sprinkle with powdered sugar before serving, if desired.