Blueberry Breakfast Bakes

Updated: Mar 8


These little breakfast gems are like a special morning treat, but are so simple to make! Who doesn't like cinnamon-sugar toast and hot blueberries that POP in your mouth when you eat them? We've been making this recipe for over 8 years now and never tire of it. I'm letting you in on this recipe just in time for fresh blueberry season! We had a huge blueberry bush at our previous house and there is nothing like a blueberry fresh off the bush! YUM. We've planted one at our current house and have not enjoyed the harvest quite yet as the birds get to them first. Not this year! I'm going to guard those babies with my life!


Blueberry Breakfast Bakes

Serves 4


4 slices gluten-free bread

6 tablespoons butter, melted

3 tablespoons sugar

1/2 teaspoon cinnamon

1 cup fresh blueberries

1/4 cup packed brown sugar

2 teaspoons lemon juice


Preheat oven to 350°F. Cut the slices of bread into bite-size pieces. Combine melted butter, sugar, and cinnamon. Drizzle over cut bread in a mixing bowl and lightly toss to coat. In another bowl, combine blueberries, brown sugar, and lemon juice. Prepare four 8-oz. ramekins by spraying with cooking spray and putting on a baking sheet. Divide half of the bread mixture evenly between the four ramekins. Layer with the blueberry mixture and remaining bread to top it off. Bake for 15-20 minutes or until toasted and heated through.


Step-by-step tutorial:


Gather your ingredients. You will need gluten-free bread (we like Udi's best for this), butter, sugar, cinnamon, blueberries, brown sugar, and lemon juice.


Cut your bread slices into bite-size pieces.


In a microwavable bowl, melt 6 tablespoons butter. Stir in 3 tablespoons sugar and 1/2 teaspoon cinnamon. Drizzle over bread and toss to coat.


In a separate bowl, combine 1 cup fresh blueberries, 1/4 cup brown sugar, and 2 teaspoons lemon juice.


Stir until blueberries are coated.


In four greased 8-oz. ramekins, divide half of the bread mixture. Evenly distribute the blueberries among the ramekins.


Top with remaining cinnamon-sugar bread cubes.


Bake at 350°F for 15-20 minutes or until toasted and heated through.




This recipe can easily be doubled (which is what we usually do). You can even splurge and top with a little whipped cream!


Anyway you serve this, your kiddos will feel the love.


Recipe Source: Recipe adapted from a recipe in Taste of Home.

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!