Main Dishes

Lemon Blueberry Ricotta Toast Recipe

ByLogan Pierce February 3, 2026February 3, 2026

Introduction

Lemon Blueberry Ricotta Toast is a delightful combination of creamy, tangy, and sweet flavors perfect for breakfast or a light snack. This easy recipe transforms simple ingredients into a refreshing and satisfying treat.

A woman's hand holds a slice of crusty artisan bread with three visible layers: the bottom golden-brown crisp crust, the middle soft fluffy white bread, and the top thick layer of creamy white cheese. On top of the cheese is a generous spread of glossy, dark purple blueberry compote with whole berries and a slight drizzle of honey. There are small bits of bright yellow lemon zest sprinkled over the berry layer. In the background, a rustic round loaf of bread sits on a wooden cutting board alongside a halved lemon, a knife with a black handle, and a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 thick slice of sourdough bread
Olive oil
3/4 cup blueberries
Drizzle of honey
Juice of 1/2 a lemon
1/4 cup ricotta cheese

Instructions

Step 1: In a saucepan over medium heat, combine the blueberries, honey, and lemon juice. Stir occasionally until the mixture thickens to a jam-like consistency, about 8-10 minutes. Remove from heat and let cool slightly.
Step 2: Drizzle olive oil on both sides of the sourdough slice. Toast the bread in a skillet over medium heat, flipping to toast each side evenly until golden and crisp.
Step 3: Spread an even layer of ricotta cheese onto the toasted bread.
Step 4: Spoon the warm blueberry compote over the ricotta layer.
Step 5: Optionally, finish with a sprinkle of lemon zest for added brightness and serve immediately.

Tips & Variations

Use fresh lemon zest to enhance the citrus flavor without adding extra juice.
Substitute sourdough with your favorite crusty bread or whole grain for a different texture.
For extra richness, stir a teaspoon of vanilla extract into the ricotta cheese before spreading.
Try adding a handful of chopped nuts like almonds or pecans on top for crunch.

Storage

Store any leftover blueberry compote in an airtight container in the refrigerator for up to 5 days. Toasted bread is best enjoyed fresh; if needed, keep bread and compote separate and reassemble before serving. Reheat the compote gently in a saucepan or microwave before using.

How to Serve

A close-up of a slice of crusty bread held by a woman's hand, topped with a thick layer of white creamy spread and a generous layer of dark purple, glossy blueberry compote with whole berries visible, sprinkled lightly with yellow lemon zest. In the background, there is a round loaf of bread with a patterned crust on a wooden cutting board and a halved lemon, all set on a white marbled surface. A gray plate and a knife are also faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the compote?

Yes, frozen blueberries work well. Just thaw them slightly before cooking, or cook a bit longer until the mixture thickens.

Is ricotta cheese the only cheese option for this toast?

No, you can experiment with other mild, creamy cheeses like mascarpone or cream cheese, but ricotta gives the perfect light texture and flavor balance.

Lemon Blueberry Ricotta Toast Recipe

★★★★★

4.9 from 106 reviews

A delightful and refreshing Lemon Blueberry Ricotta Toast featuring homemade blueberry compote, creamy ricotta, and zesty lemon on perfectly toasted sourdough bread. This easy-to-make recipe combines sweet, tangy, and creamy flavors for a perfect breakfast or snack.

Author: Logan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Blueberry Compote

3/4 cup Blueberries
Drizzle of honey (approximately 1 tablespoon)
Juice of 1/2 a Lemon

For the Toast

1 Thick Slice of Sourdough Bread
Olive Oil (for drizzling)
1/4 cup Ricotta Cheese
Lemon zest (for topping, about 1 teaspoon)

Instructions

Prepare the Blueberry Compote: Place the blueberries, honey, and lemon juice in a saucepan over medium heat. Stir occasionally as the mixture heats until it thickens to a jam-like consistency, about 8-10 minutes.
Toast the Bread: Drizzle olive oil on both sides of the sourdough slice. Heat a skillet over medium heat and toast the bread on each side until golden brown and crisp, about 3-4 minutes per side.
Assemble the Toast: Spread an even layer of ricotta cheese over the toasted bread slice. Spoon the warm blueberry compote evenly on top of the ricotta layer.
Finish and Serve: Sprinkle lemon zest over the assembled toast for a fresh, aromatic finish. Serve immediately and enjoy the balance of creamy, sweet, and tangy flavors.

Notes

For extra flavor, you can add a sprinkle of cinnamon or a few fresh mint leaves on top.
Use fresh lemon zest for the best aroma and taste.
The blueberry compote can be made in advance and stored in the fridge for up to 3 days.
Make sure to toast the bread well to prevent sogginess once the ricotta and compote are added.
Adjust the amount of honey in the compote to your preferred sweetness level.

Keywords: lemon blueberry ricotta toast, blueberry compote recipe, easy breakfast toast, ricotta toast, sourdough toast recipe, quick breakfast ideas

Logan Pierce

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