[X]

Home > Recipes > Cinnamon-Toast Blueberry Bakes

Cinnamon-Toast Blueberry Bakes Recipe

Cinnamon-Toast Blueberry Bakes Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

What a treat! These little toast cups dotted with blueberries are so yummy served warm from the oven. —Claire L. Watson, Cape Girardeu, Missouri

This recipe is:

Quick

[X]

Rate Cinnamon-Toast Blueberry Bakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cinnamon-Toast Blueberry Bakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

6 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon ground cinnamon
4 slices whole wheat bread, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/4 cup packed brown sugar
2 teaspoons lemon juice

Directions

In a large bowl, combine the butter, sugar and cinnamon. Add bread cubes; toss to coat. In a small bowl, combine the remaining ingredients; toss to coat.
Place half of bread mixture in four 8-oz. ramekins. Layer with blueberry mixture and remaining bread mixture. Bake, uncovered, at 350° for 15-20 minutes or until crisp and heated through. Yield: 4 servings.

Nutritional Facts 1 each equals 330 calories, 18 g fat (11 g saturated fat), 45 mg cholesterol, 259 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Cinnamon-Toast Blueberry Bakes in Taste of Home June/July 2012, p52

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Bread Pudding Comfort Food Desserts Comfort Food Recipes Desserts Kids Desserts Taste of Home Magazine Dessert Recipes Taste of Home Magazine Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cinnamon-Toast Blueberry Bakes

Cinnamon-Toast Blueberry Bakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Jul. 04, 2012 by i_like_pie

This was delicious, but I'd like to cut down on the sugar next time. I used only 4 TB of butter and used Splenda for 2 of the TB of white sugar. Next time, I think I will use Splenda for all three and cut the brown sugar in half.

Reviewed on Jun. 30, 2012 by mnccaleb

Very tasty! It was a great breakfast and could have even passed for a sort of cobbler if you added ice cream like one reviewer said! I added a bit more cinnamon. The only downside is the portion sizes are very small.

Reviewed on Jun. 24, 2012 by lisafeldhaus

I subbed Splenda for the sugar and sourdough for the bread. VERY good!

Reviewed on Jun. 04, 2012 by cookaholicwife

I used 6 slices of honey wheat bread, decreased the butter to 4 tbsp. and increased the cinnamon to 1 tsp. I didn't have blueberries on hand, but had extra strawberries and blackberries so I used those. Topped with whipped cream or a little powdered sugar and this is incredible!

Reviewed on Jun. 04, 2012 by lbsfromNC

I made this in a small casserole instead of the individual ramekins. It was great! We had a little vanilla ice cream on top, Yum! I think I will try it with peaches and see how that works.

Reviewed on Jun. 03, 2012 by slvrscren

So delicious!! I would decrease sugar just a tiny bit but I am afraid it may take away from how good this dish is

Reviewed on May. 31, 2012 by AlyciaJ

Made this for breakfast this morning-yummy! There were some modifications-I was making this for 2 so I decreased the bread by half, the butter to 2 tbsp, increased the cinnamon to a full tsp, and decreased the brown sugar to 1/2 cup. I kept the full amount of berries. It turned out great, the bread soaks up the juice from the berries and the cinnamon and sugar keep everything tasty. I put light whipped cream on the top and served with coffee. Definitely a keeper