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Blueberry Lemon Sourdough Toast stuffed with lemon cream cheese and blueberries, topped with sliced almonds, powdered sugar, and maple syrup.

Blueberry Lemon Sourdough Toast

A thick, golden slice of Blueberry Lemon Sourdough Toast stuffed with a rich lemon cream cheese and ricotta filling, bursting with berries. The perfect decadent breakfast treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thick slices sourdough bread Cut 2 inches thick with a pocket sliced inside
  • 4 oz cream cheese Softened to room temperature
  • ¼ cup ricotta cheese For a fluffy filling
  • 1 cup blueberries Fresh or frozen, plus extra for garnish
  • 1 tablespoon lemon zest Freshly grated
  • 3 large eggs For the batter
  • ¼ cup whole milk For the batter
  • 2 tablespoon butter For pan-frying
  • ¼ cup sliced almonds Toasted for garnish
  • ¼ cup powdered sugar For dusting
  • ½ cup syrup or honey For drizzling

Equipment

  • 1 Large nonstick skillet For frying the toast safely
  • 1 Shallow dipping dish For the egg wash
  • 1 Mixing bowls For the cream cheese filling
  • 1 Bread Knife For cutting deep pockets into the sourdough

Method
 

  1. Whisk the softened cream cheese, ricotta, and lemon zest in a bowl to create the base so the filling is smooth and fragrant.
  2. Fold the blueberries gently into the cheese mixture to incorporate the fruit so it does not turn the cream entirely grey.
  3. Spoon the cream filling directly into the pockets of the thick sourdough slices to stuff the bread so it is perfectly full.
  4. Whisk the eggs and whole milk in a shallow dish to prepare the batter so it is ready for dipping.
  5. Dip the stuffed sourdough slices into the egg mixture to coat the outside so it fries to a beautiful golden brown.
  6. Fry the toast in melted butter over medium-low heat for four minutes per side to crisp the crust so the center melts.
  7. Transfer the hot stuffed toast to a serving plate and drizzle with syrup to sweeten the dish so it is perfectly moist.
  8. Scatter sliced almonds, fresh berries, and powdered sugar over the top to garnish the plate so it looks like a bakery treat.

Notes

Cook the stuffed toast slowly over medium-low heat to ensure the golden crust does not burn while the creamy center warms through completely.