Blueberry toast is a simple and delicious breakfast, appetizer or snack. You just make an easy blueberry compote using blueberries, honey, cinnamon and lemon, then you serve it over toast with non-dairy cream cheese! It's so simple to make and incredibly delicious.
You can also make this blueberry compote to add on top of Oat Milk Pancakes. They taste like a traditional American-style pancake with a hint of butter and maple flavors! Or just serve this toast with a side of Scrambled Eggs without Milk for some protein.
❤️Why You'll Love this Recipe for Blueberry Toast
- You can enjoy it as a healthy breakfast, dessert, appetizer or snack!
- It can easily be made vegan or gluten free with simple substitutions.
- Blueberry toast is super customizable. You can add different toppings and flavor combinations!
- You can prep the compote to enjoy for the week ahead.
Honey: I recommend using honey that is raw and unfiltered for best quality and nutrition.
Blueberries: Fresh or frozen blueberries can be used in this recipe. I buy frozen blueberries more often because the price is better and they last longer.
Cream cheese: Of course this is a dairy-free blog, so I'm using dairy-free cream cheese. However, you can absolutely use regular cream cheese! I mostly use Violife vegan cream cheese, but I also really like Tofutti. My favorite vegan cream cheese for toast, however, would have to be Miyoko's. It also uses quality and wholesome ingredients, which I really like.
Cinnamon: Cinnamon brings out the flavor of blueberries and it also helps tone down the acidity and bitterness from the lemon. While you could leave this out (or even reduce the amount), it really brings a nice balance.
Fresh mint: It's optional, but it compliments the flavor of the blueberries. I finely chop it up and sprinkle it on top for garnish.
Place the blueberries, honey, cinnamon, lemon juice and lemon zest in a small saucepan. Mix it all together.
Bring the mixture to a light boil. Let it lightly boil for about 6 to 8 minutes. As it cooks, stir and mash up the blueberries as finely as you can using a fork.
Remove the blueberries from the heat and let them cool down some before transferring to a glass jar.
Refrigerate the jar of blueberry compote for at least an hour to thicken.
Spread the non-dairy cream cheese over your toast and top with the chilled blueberries. Enjoy!
- Honey: Pure maple syrup or agave syrup will work in place of honey.
- Blueberries: You don't have to use blueberries. You can use your favorite type of berry such as strawberries, blackberries, raspberries or even mixed berries for the compote.
- Cream cheese: For this recipe, cream cheese is commonly substituted for ricotta, greek yogurt or mascarpone. If you can find a dairy-free version for any of these, those would work.
- Sliced almonds add a nice flavor and crunch!
- Chia seeds add fiber, healthy fats and a nice texture.
- Hot honey for drizzling can add a nice bite of heat.
- Hemp seeds (also known as hemp hearts) are a good source of protein and they add a nice texture. You can purchase hemp seeds online or at many groceries stores like Walmart.
You will need a lemon zester to zest the lemon rind. A zester will very finely grate the lemon rind, so a larger grater will not work.
I split the compote into two 4-ounce mason jars to store/chill in the refrigerator.
- Add extra lemon zest and fresh chopped mint to garnish over your toast to enhance the flavors!
- Compotes can be served warm on toast, but I enjoy it chilled for this recipe.
Store any leftover blueberry compote in an airtight jar for up to 5 days in the refrigerator.
Freezing: Freeze leftover compote in a freezer safe ziplock or container for 2 to 3 months. Thaw overnight in the refrigerator.
⁉️Frequently Asked Questions
There are so many fun options. Top it over dairy-free pancakes, waffles, French toast, ice cream or cheesecake.
You can make the compote ahead of time and store it in the refrigerator until you're ready to serve. I only recommend toasting the bread until just before serving.
Absolutely. You'll just want to keep an eye on it so it doesn't burn. You can also butter each side of the bread with your favorite vegan butter or brush it with olive oil before toasting.
For the air-fryer method, set the temperature to 400 degrees Fahrenheit and toast the bread for about 4 minutes, flipping halfway through.
For the oven method, heat the oven to 425 degrees Fahrenheit and toast for about 8 minutes.
It really comes down to preference. Just about any bread will do. Some good options are wholegrain bread, seed breads or sourdough.
⭐️Before you go! If you enjoyed this recipe for Blueberry Toast, I would love it if you left a review! I absolutely love to hear from you. Also, if you aren't following me on Instagram, search @thedairyfreemenu for some more cooking inspiration!
- Lemon zester
- 4-ounce mason jars (2)
- 1 cup blueberries fresh or frozen
- 3 tablespoons honey
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon cinnamon
- ¼ cup (vegan) cream cheese
- 5 slices toasted bread
- fresh chopped mint for garnish
- Place the blueberries, honey, cinnamon, lemon juice and lemon zest in a small saucepan.
- Bring the mixture to a light boil. Let it lightly boil for about 6 to 8 minutes. As it cooks, stir and mash up the blueberries as finely as you can using a fork.
- Remove the blueberries from the heat and let them cool down some before transferring to a glass jar.
- Refrigerate the jar of blueberry compote for at least an hour to thicken.
- Spread the non-dairy cream cheese over your toast and top with the chilled blueberries. Enjoy!
- This recipe for the blueberry compote yields about ½ cup.
Note: The nutrition label is only an estimate. Amounts may vary.