Blueberry Toast


Whether you are a beginner cook or have been cooking for years, this simple and delicious Blueberry Toast is for you! What an amazing breakfast, with only five ingredients, that can be made in a few minutes and baked into a hot and delicious meal!

I used my homegrown blueberries that I had frozen and thawed to make mine but you can use fresh blueberries or buy frozen blueberries if you don’t grow your own. The amount of sugar you add is up to you. My blueberries are a little more tart than the store bought so I add a bit more sugar than you may. Just taste the berries as you add the sugar to get the right amount for your taste.






Spray a 9” x 13” baking dish with cooking spray.



Butter one side of the bread.

My bread was large so I cut one piece in

half to make it fit in the baking dish.

Place the bread, butter side UP, in the baking dish.



In a medium bowl add the blueberries, sugar and salt.



Using a large spoon, toss the blueberries with the

sugar and salt until completely covered and no

sugar remains on the bottom of the bowl.



Pour the mixture evenly over the buttered bread.



Bake in a preheated 350 degree oven for 25-35 minutes or

until the berries burst and the bread is golden brown on the bottom.

The bottom of the bread will crunchy and just like toast.



Using a spatula, place each slice of toast on a serving plate and enjoy!


Blueberry Toast



  • 5-6 slices bread (not too thin of bread)
  • 1/2 stick butter, softened (or whatever amount you need)
  • sugar to taste (I used 1/4 cup but my berries are not very sweet)
  • 4 cups blueberries, fresh or frozen (thawed)
  • Dash of salt


  1. Preheat oven to 350 degrees.
  2. Spray a 9” x 13” baking pan with cooking spray
  3. Liberally butter one side of each slice of bread.
  4. Place the bread butter side UP into the baking dish.
  5. In a medium bowl, combine the blueberries, sugar and salt.
  6. Gently toss the mixture together with a large spoon until all of the sugar coats the blueberries and no sugar remains in the bottom of the bowl.
  7. Pour the mixture evenly over the buttered bread.
  8. Bake for 25-35 minutes or until the blueberries burst and the bottom of the bread is golden brown and crisp like toast.

Categories: Breakfast, Fruit


    • That’s funny I just bought some Friday at a farm stand and I will making something with them today…lol We cut our peach trees down a few years ago😢 because they were old and not producing. What will you do with them?

      • Good question! It will depend on my level of energy when we get back! Haha I’d love to can some, I haven’t done that in years! But cobbler is for sure! Your blog definitely inspires me in the kitchen!!❤️

      • Aw thank you Lana! I canned peaches once and they were the best peaches I have ever had…all winter long. However, being my first time I didn’t know you were suppose to use free stone peaches and my entire kitchen was full of peach juice and syrup..hahahaha It took me days to get all the sticky juice and syrup cleaned up. I swore I would never do it again.

  1. This is a great way to use up extra fruit! I am sure it would be tasty with a number of different combinations, great idea Diane💕

Leave a Reply