Cinnamon-Toast Blueberry Bakes Recipe
Cinnamon-Toast Blueberry Bakes Recipe photo by Taste of Home

Cinnamon-Toast Blueberry Bakes Recipe

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What a treat! These little toast cups dotted with blueberries are so yummy served warm from the oven. —Claire L. Watson, Cape Girardeu, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving: 330 calories, 18g fat (11g saturated fat), 45mg cholesterol, 259mg sodium, 40g carbohydrate (28g sugars, 3g fiber), 4g protein


  1. 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.
  2. 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.
Originally published as Cinnamon-Toast Blueberry Bakes in Taste of Home June/July 2012, p52

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Reviewed Feb. 17, 2015

"Really good!"

Reviewed Dec. 2, 2014

"This one's a hit! I pulled this out of an old issue of TOH and am so glad I did. Yes, it's a bit high on sugar, but that's probably why it's so good! For the occasional breakfast indulgence, this will definitely make a reappearance in my kitchen."

Reviewed Jul. 4, 2012

"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 Jun. 30, 2012

"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 Jun. 24, 2012

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

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