Lemon Blueberry Sourdough Toast (Printable)

Tangy lemon and juicy blueberries blend with sourdough for a warm, flavorful brunch bake.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
02 - 1½ cups fresh or frozen blueberries
03 - Zest of 1 lemon

→ Custard

04 - 6 large eggs
05 - 2 cups whole milk
06 - ½ cup heavy cream
07 - ⅓ cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - ¼ teaspoon salt
10 - Juice of 1 lemon

→ Topping

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
13 - ½ teaspoon ground cinnamon

# How to Make It:

01 - Grease a 9x13-inch baking dish and arrange sourdough cubes evenly. Scatter blueberries and lemon zest over the bread layer.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, salt, and lemon juice until fully combined.
03 - Pour custard evenly over bread and berries, pressing down lightly to ensure all bread absorbs the mixture.
04 - Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor development.
05 - Heat oven to 350°F.
06 - Drizzle melted butter over the surface. Combine sugar and cinnamon, then sprinkle evenly over the top.
07 - Bake uncovered for 45 minutes until the center is set and the top is golden brown.
08 - Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or powdered sugar.

# Expert Hints:

01 -
  • It's the kind of dish you prep the night before and slide into the oven while coffee brews, making weekend mornings feel effortless.
  • That balance of tangy lemon and sweet blueberries tastes elegant enough for brunch guests but honestly comes together with barely any fuss.
  • Sourdough gives it an unexpected depth that regular bread can't touch—it's comfort food with character.
02 -
  • Don't skip the overnight chill if you can help it—rushed versions are watery in the middle, and those overnight hours transform the texture into something genuinely custardy and luxurious.
  • Sourdough is porous and forgiving in a way that brioche or sandwich bread isn't, but if your bread is very fresh and dense, it won't absorb the custard as well, so day-old sourdough is actually your friend here.
03 -
  • If your lemon is on the small side, use one and a half—you can't really overdo the lemon here, and it's better to be bold than timid.
  • A microplane zester makes lemon zest infinitely easier and gives you finer, more flavorful pieces than a box grater ever could.
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