Blueberry Lemon Sourdough Toast (Printable)

Tangy, sweet layers of blueberries and lemon zest on hearty sourdough bread for a vibrant morning meal.

# What You Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
02 - 2 cups fresh blueberries
03 - Zest of 1 large lemon

→ Custard

04 - 6 large eggs
05 - 2 cups whole milk
06 - 3/4 cup heavy cream
07 - 1/2 cup granulated sugar
08 - 2 tsp pure vanilla extract
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp fine sea salt
11 - Juice of 1 lemon

→ Topping

12 - 1/2 cup sliced almonds, optional
13 - 2 tbsp turbinado sugar, optional

→ For Serving

14 - Powdered sugar for dusting
15 - Maple syrup or lemon curd

# How to Make It:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Layer half the sourdough cubes in the dish. Sprinkle half the blueberries and half the lemon zest over the bread. Repeat with remaining bread, blueberries, and zest.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, salt, and lemon juice until smooth.
04 - Pour the custard evenly over the bread and blueberries. Press down gently so bread absorbs the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight for best results.
06 - Preheat oven to 350°F.
07 - If desired, sprinkle sliced almonds and turbinado sugar over the top.
08 - Bake uncovered for 45-50 minutes, or until puffed, golden, and set in the center.
09 - Let rest 10 minutes before dusting with powdered sugar. Serve warm with maple syrup or lemon curd.

# Expert Advice:

01 -
  • Make-ahead convenience perfect for stress-free entertaining
  • Vibrant lemon and blueberry flavors create an irresistible tangy-sweet balance
  • Hearty sourdough adds depth and texture that regular bread can't match
  • Feeds a crowd with minimal morning effort
  • Beautiful presentation that looks bakery-worthy
02 -
  • Use high-quality sourdough with a sturdy crust for the best texture and flavor
  • Don't skip the refrigeration time—it's essential for proper custard absorption
  • Frozen blueberries work great and don't need thawing; they'll release less liquid during baking
  • Test doneness by gently shaking the dish—the center should jiggle slightly but not be liquid
  • Let it rest before serving to allow the custard to fully set and make slicing easier
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