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Grease a 3-quart baking dish. Cut each baguette into 1-inch slices, cutting to but not through bottom of loaf.
For filling: In a medium bowl beat mascarpone and 1 teaspoon vanilla until smooth. Beat in powdered sugar until combined. Fold in blueberries.
Spoon filling between baguette slices; arrange baguettes side by side in prepared dish.
In a large bowl whisk together eggs, milk, ½ cup granulated sugar, remaining vanilla, and ½ teaspoon cinnamon. Pour over bread. Cover; chill overnight.
Preheat oven to 350°F. Uncover dish. In a small bowl stir together remaining ¼ cup granulated sugar and 1 teaspoon cinnamon. Sprinkle over bread. Bake, uncovered, 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent overbrowning. Remove; let cool slightly. Makes 12 servings.