Blueberry Breakfast Bakes

Updated: May 27


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, you will make your kiddos 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!

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