Cut bread into 1 in cubes; place half in a greased 13-in x 9-in x 2-in baking dish. Cut cream cheese into 1-in cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 min or until berries have burst. Stir in butter until melted. Serve over French toast.