Blueberry Toast and Warm Blueberry Compote

This Blueberry Toast is layered with tangy cream cheese and topped with a quick, warm blueberry compote for an easy breakfast that feels like a treat. Finished with fresh lemon zest, it's bright, cozy, and ready in minutes.

This easy brunch toast is one for the books. Cool, cream cheese with a dollop of warm, jammy blueberries? We mean, we don't know what's better- the warm/cool contrast of the cheese and berries, or the fact that this breakfast borders on dessert!

Don't let the blueberry compote scare you. It's easy to make on the stove and it's ready in under 10 minutes. You could even make the jammy bloobs (yes, we said bloobs) ahead so you can have blueberry toast all week long!

Ingredients that matter

Since this toast is made with a few simple ingredients, make them count! That means fresh blueberries (the smaller ones are usually sweeter) and a good, sturdy bread that can stand up to the toppings. For the pictures, we used a cinnamon swirl sourdough bread, which took this toast over the top.

Making the blueberry compote

The blueberries should be warmed through until softened (this is not a jam). It's a quick blueberry compote (like a chunky blueberry sauce). A cup of blueberries should only take 5-7 minutes on the stove.

Step 1. Add blueberries, sugar, and water (or lemon juice) to a small saucepan.

Step 2. Cover and cook on medium-low until they soften and release some juices, about 5-7 minutes.

Assemble the toast

Spread, then dollop. Don't forget to drizzle a little of the gooey sauce right over the top!

Step 3. Toast the bread. Spread softened cream cheese on top.

Step 4. Add the warmed blueberries (and some sauce) on top of the cream cheese. Finish with fresh lemon zest.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Use thick-cut bread. Sourdough, brioche, or hearty multigrain hold up best under the warm blueberry compote.
• Fresh or frozen blueberries both work. While we prefer fresh, either will work. No need to thaw if using frozen blueberries.
• Soften the cream cheese. Softened cream cheese is easier to spread.
• Make the compote ahead. So many uses for blueberry compote, and you can have blueberry toast for days!

Swaps

Feel free to experiment with quantities. If you like more blueberries, then add more. A little more cream cheese? No problem- go wild!

• Bread we like to use a larger slice of bread, preferably multigrain, but you can use any bread you like. The amount of blueberries and cream cheese you use will vary depending on the size of your bread.
• Cheese spread Try layering the toast with ricotta crème fraiche or even labneh.
• Strawberries This toast would be wonderful with strawberries or raspberries.
• Citrus Orange or lime zest can be used in place of the lemon.

Whip the cream cheese

To take this blueberry toast over the top, whip the cream cheese until light and fluffy. use an electric hand mixer or a good old whisk.

Serving suggestions

Unless you like to live life on the edge, we suggest serving this toast with a fork and knife. The warm compote is jammy and drippy, and if you don't want blueberry-stained hands (or pants), this is the way to go. Also, let's face it, it makes it even more fancy.

Blueberry toast can stand on its own as a main course for brunch, or can be paired with a light salad or soft-boiled eggs. It borders on dessert, so choose your sides wisely.

Don't forget to wash it down with a vanilla latte or chai tea!

Keeping leftovers

Blueberry toast is meant to be eaten right away. You can, however, make the blueberry topping in advance, and then warm it briefly in the microwave (or on the stove) when ready to serve.

Kitchen questions

Do we have to warm the blueberries?

Nope! Our original recipe called for plain ol' blueberries on top of cream cheese toast (which is as good, but we love the softened blueberries better). If going this route, drizzle the finished toast with honey or balsamic for extra sweetness.

Feeling blue? Well, make yourself a blueberry treat!

Ingredients

Makes 2

• 1 cup fresh blueberries
• 2 tsp white granulated sugar
• 1 tsp water or lemon juice
• 2 slices thick, sturdy bread, toasted (sourdough, multigrain, etc.)
• ¼ cup cream cheese, softened (full or reduced-fat is fine)
• 2 tsp grated lemon zest, plus more for topping

Equipment

• toaster or small pan for toasting the bread

Method

1. In a small pot, add the blueberries, sugar, and water (or lemon juice). Cover and cook on medium until the blueberries are just softened and slightly jammy, about 5-7 minutes. Remove from the heat and set aside.

2. While the blueberries are cooking, toast the bread in a toaster to your liking, or fry the bread in a small pan over medium heat with a little butter until golden.

3. Spread the softened cream cheese over the toasted bread. Top with the warmed blueberry compote. Top with the lemon zest and serve immediately.

Kitchen notes

• You could use frozen blueberries instead of fresh (no need to thaw).
• Use a thick, sturdy bread to hold up to the warm topping.