In a small saucepan add blueberries, sugar, lemon juice, and water.
Cook over medium heat until boiling, then continue cooking until blueberries start bursting, stirring continually.
Mix 1 tbsp of cornstarch with 2 tsp of water in a small bowl and add to blueberries. Stir until thickened. Set aside and let cool.
Preheat oven to 350° and lightly spray a baking sheet with a non stick spray. Set aside.
Cut the ends off the loaf of bread, then cut bread into 4 large pieces, about 2-3 inches thick.
Whisk coffee creamer and eggs together until creamy.
Dip each side of bread into egg mixture and let bread soak in it for a bit.
Place prepared bread on plate (or directly into buttered griddle or pan).
Butter a griddle or large frying pan, add bread and pour remaining egg mixture over the top of each slice of bread.
Cook for approximately 2 minutes then turn over and cook the other side for about 2 minutes.
Place bread on baking sheet and bake for 10-12 minutes until custard is thoroughly cooked.
Place one slice of French toast on a serving plate, dust with powdered sugar, top with blueberry topping followed by whipped cream or a scoop of vanilla ice cream, optional.