Stuffed Blueberry Toast

1 (8 ounce) package cream cheese, softened

3 tablespoons chopped almonds

2 tablespoons light brown sugar

1 teaspoon lemon juice

8 slices bread

¾ cup blueberries, divided

2 eggs

¾ cup milk

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

butter flavored cooking spray

Stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.

Beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat.

Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.