Lightly grease a 9x13 inch baking dish.

Place half your bread cubes in the dish along with your cream cheese cubes.

Spread 1 cup blueberries over the cream cheese and bread and then top with the remaining bread cubes.

In a large bowl, mix together the milk, eggs, vanilla, and syrup; Pour evenly over the bread mixture.

Cover and refrigerate overnight.

Remove from the refrigerator about 30 minutes before baking.

Preheat oven to 350 degrees Fahrenheit.

Cover mixture with aluminum foil and bake for 30 minutes; Uncover and continue baking 25 to 30 minutes or until center is firm.

In a medium saucepan, mix the cornstarch, sugar, and water and bring to a boil.

Cook mixture for three minutes, stirring constantly.

Mix in remaining cup of blueberries and reduce heat to a simmer for about 10 minutes. {Until the blueberries burst.}

Stir in the butter and mix until melted.

Pour the mixture over the baked French toast. Serve warm.