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Cinnamon Toast Blueberry Bake

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Published on Jun 20, 2012

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Interestingly, when doing a search a few weeks ago for recipes with blueberries, I came upon this recipe online and printed it out. Then I got my latest Taste of Home magazine and BAM! There it was. I didn't realize that in my "recipes to do" pile sat this very recipe until going through it a few nights ago. This is so delicious you are going to want to slap your mama. While they do reheat "okay," do yourself a favor and just make what you know you will eat and don't let them sit for reheating. It's just not the same. 6 tablespoons butter, melted 3 tablespoons sugar 1/2 teaspoon ground cinnamon 4 slices whole wheat bread, cut into 1/2-inch cubes 1 cup fresh or frozen blueberries 1/4 cup packed brown sugar 2 teaspoons lemon juice

Directions In a large bowl, combine the butter, sugar and cinnamon. Add bread cubes; toss to coat. In a small bowl, combine the remaining ingredients; toss to coat. Place half of bread mixture in four 8-oz. ramekins. Layer with blueberry mixture and remaining bread mixture. Bake, uncovered, at 350° for 15-20 minutes or until crisp and heated through. Makes 4 servings.

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