Blueberry Toast
A creamy layer of mascarpone, bursts of blueberries cooked in honey and lemon, and a topping of toasted nuts … this is breakfast done right. Blueberry toast is fresh, fast, and almost impossibly pretty, with flavour to match.
I love toast for breakfast. Classic avocado toast, scrambled egg on toast, masala beans on toast — all such hearty, delicious recipes that really deserve their popularity.
But, I have to admit, this blueberry toast is a massive step-up. The combination of flavours and sophisticated presentation is worthy of being served in a boutique café, where you sit European-style, people-watching, and all the plates are £15 minimum!
The artful combination of sweet and savoury is at the crux of why this blueberry toast is so exquisite.
There’s the creamy mascarpone cheese, fresh thyme, crunchy sourdough, and flaked sea salt bringing in elements of the savoury, while the dominance of blueberries bursting with sweet juices and nutty hazelnuts complete the honeyed flavours.
It’s totally luxury, but a real breeze to make. I knew I was onto a winner with my first bite, and family confirmed it, declaring it “the best breakfast recipe ever.” (And I cook a lot of food, so that’s HIGH praise!).
Now they demand this breakfast for every special occasion morning … it really is that girl, so to speak! So, let’s arm you with the ability to wow everyone with your own blueberry toast 😉
🫶Why You’ll Love This Recipe
🛒 Blueberry Toast Ingredients Overview + Help
Here’s what you’ll need to make this dreamy blueberry toast — don’t forget, the recipe card has adjustable quantities for scaling up and down, plus metric and imperial measurements — this is just an guide to the components.
- Good bread: When you’re making café-style breakfasts like this, good bread is mandatory. So do away with plastic-wrapped bread and buy bakery fresh. For this recipe, you’ll want something full of flavour and robust enough to stand up to toppings, which is why I love sourdough. Rustic country loaves also work!
- Blueberries: I prefer using fresh, but frozen does work (since we’re cooking the berries anyway). Juicy and bursting with tangy sweetness is what we want.
- Honey: Balances out the natural tartness of some berries with a beautiful floral taste and aroma. You can switch it for a vegan version like dandelion honey (more on this later).
- Lemon: Again, adding fresh lemon is all about balance. The sharp citrus notes pair unbelievably with blueberries (it’s a beloved combo, after all). Avoid bottled lemon juice if possible.
- Mascarpone cheese: This Italian cheese is the creamy base that ties everything together. It’s ridiculously buttery, mild, fresh, and velvety smooth.
- Roasted hazelnuts: Buttery, rich, earthy, and with sweet undertones, these roasted nuts are perfect for texture, but elevate the elegance of our blueberry toast, too.
- Flaked salt: A flavour amplifier. I use flaked and smoked salt for extra oomph, but sea salt flakes are more than adequate.
- Fresh herbs: I use thyme, which is woody and aromatic. However, rocket leaf (arugula) would bring peppery notes, and basil marries surprisingly well, too.
Useful Ingredient Substitutions or Variations
While this blueberry toast isn’t nut free, gluten free, or vegan as written, it is easily adaptable. Let’s go through how:
- Gluten free blueberry toast is easy-peasy. Most supermarkets here in the U.K. stock gluten free sourdough, which would be my first point of call. That’s the only change!
- Vegan blueberry toast requires a few switches. Firstly, substitute honey for agave nectar or dandelion honey (standard honey isn’t usually considered vegan, as it’s made by bees). Next, swap mascarpone cheese for your favourite store-bought cream cheese, or make your own by mixing curded plant milk with dairy-free heavy cream or yoghurt. Easy-as! If you prefer more protein, use silken tofu mixed with lemon, non-dairy yoghurt, and a touch of sugar.
- Nut free blueberry toast just requires you to skip the hazelnuts. Still want crunch? Try toasted sunflower or pumpkin seeds.
This blueberry toast recipe is 100% soy free and alcohol free, so no swaps needed there!
Here’s some fun flavour variations you could try:
- Swap mascarpone! I LOVE the ultra-creamy, buttery taste of mascarpone, but if it’s out of budget or not accessible to you, you could switch it for ricotta, cream cheese, whipped feta, or whipped cottage cheese (high protein option).
- Try different fruits. Blueberries are an excellent match for the lemon and mascarpone, but there’s other fruits that match the sweet-savoury balance. Try raspberries, strawberries, blackberries, figs, or peaches.
- Change the nuts. We already discussed the nut free option above, but you can also vary the flavour by swapping hazelnuts for almonds, pecans, walnuts, pistachios, or macadamia nuts. Want real luxury? Pick chocolate-coated nuts!
🍞How to Make Blueberry Toast (Step-by-Step Photos)
From start to finish, this process barely takes 15 minutes. That’s pretty good for an elegant breakfast that’s worthy of 5* hotels, don’t you think? Plus, it’s really easy!
One: Place slices of toast on a lined baking tray.
Two: Grill at 200°C (392°F) until the toast is golden, a few minutes. You can also use a toaster.
Three: Arrange fresh blueberries on a lined baking tray and squeeze lemon over.
Four: Now pour over honey.
Five: Mix the berries until coated in the lemon and honey. Keep the temperature at 200°C (392°F), but switch to a conventional oven setting.
Six: Bake for around 5 minutes, until the juices leak out and berries almost burst.
Seven: Spread mascarpone cheese over the toast.
Eight: Spoon over the baked blueberries.
Nine: Garnish the toast with roasted and chopped hazelnuts, fresh thyme, lemon zest and flaked salt.
The complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!
⭐My Top Tips
Slice your bread thick enough to ensure it doesn’t collapse under the weight of your toppings! Also, toast it to a deep golden colour. I don’t want to hear from all of you people who like barely-warm toast — we need that crunchy base to hold up to the creamy mascarpone and juicy blueberries.
Don’t skip the garnishes. It’s these finishing touches that elevate the dish to something exceptional. Lemon zest, fresh herbs, flaked salt, toasted nuts … they each have a part to play, whether it’s flavour or texture. It’s worth the extra effort.
🧊Can You Store Blueberry Toast?
Blueberry toast is best served fresh. If left too long, the toast will go soggy due to the moisture from the soft cheese and blueberries.
You could prep elements in advance of time. For example, cooking the blueberries up to three days in advance means all you have to do on the day is toast the bread, spread the cheese, and garnish.
🍯Berrytastic Serving Suggestions
Blueberry toast tastes fantastic served hot or cold. The toast and blueberries are hot components, while the cheese is cold, so you either serve it with that contrast (delicious!), or cool all the elements before serving (equally scrumptious).
Grab your fanciest plates and pair the blueberry toast along with herbal honey tea, a good old Yorkshire brew, or coffee. This is a proper breakfast-in-bed type of affair, perfect for Mother’s Day, birthdays, Valentines, or any other special occasion when you want to impress.
For real celebrations, make a brunch platter with blueberry toast, scrambled eggs, smoothie bowls, and other classics.
Or break all the rules and serve breakfast as dessert at any time of day!
Ready to bring the gorgeous pictures you see on the screen to life? The full recipe (printable) is right below ⬇️
If you tried this blueberry toast recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
🫐 Blueberry Toast Recipe
Ingredients
- 4 small pieces artisan bread I used sourdough
- 120 g blueberries fresh is best
- ½ lemon
- 1 tablespoon pure honey
- 125 g mascarpone cheese
- 1 tablespoon roasted hazelnuts
- 3 sprigs fresh thyme
- flaked sea salt to taste
Instructions
- Grill 4 small pieces artisan bread at 200°C (392°F) until golden brown — just a few minutes. While you can toast the bread in a toaster, I use the grill as we'll be using the oven for the blueberries after.
- Keep the oven at 200°C (392°F), but switch from grill to the conventional oven setting.
- Line a baking tray with parchment paper. Add 120 g blueberries to the tray. Squeeze over ½ lemon (fresh) and then drizzle on 1 tablespoon pure honey. Mix the blueberries.
- Bake the blueberries for around five minutes, or until the juices have leaked out and the blueberries have softened. Turn off the oven.
- Spread 125 g mascarpone cheese over the toast, the top with the juicy blueberries.
- Garnish the toast with 1 tablespoon roasted hazelnuts (peeled and halved), 3 sprigs fresh thyme, and flaked sea salt (to taste. You can also add lemon zest.
