Croissant Breakfast Casserole with Lemon Curd and Berries

Name: Croissant Breakfast Casserole with Lemon Curd and Berries
Ingredients: 8 ounces cream cheese , at room temperature; 2 tablespoons powdered sugar , plus more for dusting; 2 1/4 teaspoons vanilla extract , divided; 8 large eggs; 2 cups whole milk; 2/3 cup granulated sugar; 4 tablespoons unsalted butter , melted, plus more for baking dish; 1 tablespoon grated lemon zest (from 2 large lemons); 1 teaspoon ground cardamom; 3/4 teaspoon kosher salt; 24 (4 1/2-inch) day-old mini croissants or 12 large croissants, halved; 1 (12.7-ounce) jar store bought lemon curd (such as Bonne Maman) (about 1 cup); 1 pint (10 ounces) fresh blueberries , divided (about 2 cups); 6 ounces fresh blackberries , divided (about 1 cup); 3 tablespoons granulated sugar; 1 1/2 teaspoons fresh lemon juice