Lightly grease a 9 x 13 inch baking dish. Cut the loaf of bread into 1 inch cubes. Arrange 1/2 of the cubes in the bottom of the dish. Cream the cream cheese, dash of milk and confectioners sugar together and spread on top of the bread. Sprinkle 2 cups blueberries over the cream cheese and top with the remaining bread crumbs.

In a large bowl, combine the eggs, milk, vanilla, and syrup. Pour over the bread. Cover and refrigerate overnight.

Remove the bread cube mixture from the refrigerator at least 30 minutes before baking. Preheat the oven to 350°F. Cover, bake 30 minutes. Uncover, and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil, stirring constantly. Cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the French toast.