Make the blueberry compote

1. In small pot, over medium heat, simmer 1 cup of blueberries with the maple syrup, water, lemon juice, and balsamic vinegar. Stir occasionally and cook for about 10 minutes.
2. Add the remaining blueberries and mix into the already warm compote. Cook for 5-7 minutes, stirring occasionally. Remove from heat, the mixture will continue to thicken as it cools!

Make the cream cheese filling

Using a whisk or hand mixer on low speed, stir together cream cheese, powdered sugar, and lemon juice until well blended and spreadable. Set aside.

Make the French toast

1. In a medium-sized bowl, whisk together eggs, milk, and vanilla extract until well blended. Set aside.
2. Lay out the bread slices on a large, flat, clean surface (I use baking pans). Spread one tablespoon of the cream cheese filling on top of each slice of bread.
3. Drizzle one tablespoon of the blueberry compote over half of the slices. Top each blueberry bread slice with a non-blueberry slice (with the filling side facing inwards and press the two pieces together to create a sandwich).
4. Heat a pan over medium-low heat with enough butter to lightly coat the pan.
5. Re-stir the egg mixture if needed, dip each side of one sandwich in the mixture.
6. Cook sandwich for 3-5 minutes, or until golden brown, then flip and cook for 3-5 minutes on the other side until browned. Repeat with the other lemon blueberry cream cheese sandwiches, adding additional butter to the pan when necessary.
7. Top with more blueberry compote and a little powdered sugar. Enjoy!