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Lemon and blueberry French toast recipe

Lemon and blueberry French toast recipe

3 ratings

If you're after something a little different for a weekend brunch, this fresh and zesty dish made with only organic ingredients is for you. Instead of a classic pile of blueberry pancakes, try loading lemon-spiked French toast with blueberry and honey compote. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 748 calories / serving
  • Vegetarian


  • 150g pack organic blueberries
  • 3 tbsp organic set honey
  • 1 organic lemon, zested and juiced
  • 1 tsp cornflour
  • 120ml organic whole milk
  • 2 organic eggs
  • ½ tsp vanilla extract
  • 4 thick slices organic bloomer
  • 10g organic butter
  • 1 tbsp icing sugar (optional)

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    8g 41%
  • Sugars

    32g 36%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 110g Protein 23.6g Fibre 6.3g


  1. To make the blueberry compote, put the blueberries, 2 tbsp honey, the lemon juice, cornflour and 1 tbsp water in a small saucepan over a low heat. Stir slowly for 5 mins until the blueberries have popped and released their juices and the mixture has thickened to a jammy consistency. Cover and keep warm.
  2. In a jug, whisk together the milk, eggs, vanilla extract, most of the lemon zest and 1 tbsp honey until well combined.
  3. Place the bread slices in a shallow dish and pour over the egg mixture. Allow the bread to sit in the mixture for 2 mins before carefully turning over with a fork and resting for another 2 mins on the other side.
  4. Heat the oil and butter in a large nonstick frying pan over a medium heat until foaming. Carefully add the soaked bread slices to the pan and fry for 3-4 minutes on each side until golden and crisp.
  5. Transfer to warmed serving plates and spoon over some of the blueberry compote. Dust with a little icing sugar, if using, and top with a little lemon zest. Serve immediately.

See more Brunch recipes

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