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Makes: 8 servings
Preparation time: 10 minutes
Cooking time: about 10 minutes

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  • 1/4 cup all-fruit blueberry spread
  • 2 tablespoons water
  • 3 cup fresh or frozen (thawed) blueberries
  • 3 slices whole-wheat bread, crusts removed
  • 2 tablespoons butter
  • 3 tablespoons sliced almonds
  • 2 tablespoons light or regular maple syrup



Step 1

Heat oven to 450 degrees. In an 8-by-8-inch baking dish, combine spread and water; mix well. Cover and microwave 1 minute on high (100 percent power) or until the spread melts; stir. Mix in blueberries. Microwave on high 1 to 2 minutes or until blueberries are hot, but not bursting. Meanwhile, place bread (torn into pieces) in food processor; process until coarsely crumbled; set aside. In a large nonstick skillet on medium-high, melt butter. Add crumbs and almonds. Cook 4 or 5 minutes or until golden brown. Stir in syrup; cook and stir 1 minute or until mixture begins to thicken. Remove from heat. Evenly top blueberries with crumb mixture; place dish in oven. Bake 2 minutes or until the top is crisp. Serve immediately or at room temperature.

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