Blueberry Lemon Sourdough Toast (Printer View)

Tangy blueberries and lemon zest meet hearty sourdough for a bright, satisfying brunch favorite.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 ounces)
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 teaspoons pure vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon fine sea salt
11 - Juice of 1 lemon

→ Topping

12 - 1/2 cup sliced almonds, optional
13 - 2 tablespoons turbinado or coarse sugar, optional

→ For Serving

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

# Method Steps:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Layer half the sourdough cubes in the prepared 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 extract, cinnamon, salt, and lemon juice until smooth and fully combined.
04 - Pour the custard evenly over the bread and blueberries. Press down gently so the bread absorbs the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight for optimal results.
06 - Preheat oven to 350°F.
07 - If desired, sprinkle sliced almonds and turbinado sugar over the top of the casserole.
08 - Bake uncovered for 45 to 50 minutes, until puffed, golden brown, and set in the center.
09 - Let rest for 10 minutes before dusting with powdered sugar. Serve warm with maple syrup or lemon curd.

# Expert Advice:

01 -
  • Most of the work happens the night before, leaving you free to actually enjoy your guests instead of hovering over the stove.
  • The sourdough's tanginess plays beautifully against sweet blueberries and bright lemon, creating a flavor that feels sophisticated without trying too hard.
  • One pan feeds a crowd, which means fewer dishes and more time for coffee and conversation.
02 -
  • Don't skip the resting period; I learned this the hard way when I tried to serve immediately and ended up with soupy slices that looked beautiful for two seconds before collapsing on the plate.
  • Room temperature custard ingredients whisk together more evenly, which prevents lumps and creates a silkier texture throughout the bake.
  • If your sourdough is very fresh and soft, it might disintegrate; day-old bread with a slightly firm crust is genuinely the superior choice here.
03 -
  • Let your eggs and milk sit out for 15 minutes before whisking so they're all the same temperature; this results in a smoother, lump-free custard that bakes evenly.
  • If you don't have fresh blueberries, frozen ones actually work beautifully because they stay distinct pockets of fruit rather than turning mushy; don't thaw them first.
Return