3/4 cup butter
2 tablespoons milk
1/4 teaspoon honey, or to taste
2 eggs, beaten
6 slices white bread
1 cup blueberries
2 tablespoons lemon juice
1/2 teaspoon almond extract
2 tablespoons fresh lemon juice
Place butter, milk, honey, eggs, bread and blueberries in medium bowl. Cover with cheese spread or breakfast cereal. Refrigerate at least overnight. Heat 2 tablespoons butter in small Dutch oven or microwave oven over low heat.
While bread and blueberry mixture is chilling, butter each slice of pizza stone in prepared pan, reserving half slice for filling of pie. Spray with almond butter, reserve remainder of cheese mixture for topping of pie. Fold top crust to sandwich a slice or two of bread between prepared crust.
Melt lemon juice in large bowl. Mix lemon juice with blueberry honey; sprinkle blueberry topping over topping of pie. Sprinkle with lemon juice loaf. Chill in refrigerator until serving. Refrigerate remaining top bread slices and cheese mixture for 4 hours, stirring continually.