In blender add half a cup of the cream cheese and the milk. Blend until smooth and then add the heavy cream, eggs, cinnamon, honey, salt, and vanilla. Blend on low until completely combined. Place the bread in a mixing bowl and then pour the egg mixture over the bread. Cover and refrigerate at least 2 hours, but can be left overnight.

In a saucepan heat the sugar, 1 and 3/4 blueberries, and lemon juice over medium high heat. Stir until the blueberries breakdown and release their juices. Cook until the sauce has thickened. Using a fine mesh sieve to strain the solid parts from the sauce.

Preheat oven to 350F, 177C, or gas mark 4.

Pour half of the bread into the bottom of a 9 x 13 inch baking dish and spread out to a single layer. Top with half of the blueberry sauce and half of the cubed cream cheese. You can use the strained solids as well. Top with the remaining bread and cream cheese.

Bake for 45 minutes or until the top of the French toast is golden brown. Pour the remaining blueberry sauce over the top and sprinkle the remaining blueberries on top.