Description
A bright, simple breakfast that balances tangy lemon, sweet berries, and creamy spread on crisp sourdough.
Ingredients
Scale
- 2 slices sourdough bread
- 1 cup blueberries (fresh or frozen)
- 1 lemon (zested and juiced)
- 2 tablespoons cream cheese
- 1 tablespoon honey or maple syrup
- Butter (for toasting)
Instructions
- Mix the cream cheese, lemon zest, and honey or maple syrup until well combined.
- Toast the slices of sourdough bread until golden brown. Lightly butter each slice while hot.
- Heat the blueberries with a splash of lemon juice over medium heat until they start to burst, about 3–5 minutes.
- Spoon the warm blueberries over the cream cheese spread on the toast and drizzle with additional honey or maple syrup if desired.
Notes
For best texture, serve the toast hot. Use day-old sourdough for extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg