Make One of These Homemade Blueberry Breakfast Recipes for Mom on Mother’s Day

Try one of these homemade blueberry breakfast recipes to make mom’s special day the best.

It’s almost Mother’s Day, and it’s a tradition to make mom something delicious for breakfast. Baking mom a homemade blueberry breakfast treat that’s full of love is a sure way to start her special day off right. Choose from one of the recipes below for a homemade blueberry gift that’s sure to please.

Recipes that Make a Great Homemade Blueberry Gift

Mom will love whatever you get her, and these homemade blueberry dishes are sure to please everyone’s breakfast palettes! Recipes courtesy of the U.S. Highbush Blueberry Council.

Blueberry Cinnamon Pull Apart Bread

Surprise mom with this yummy breakfast bread that’s filled with homemade blueberry compote and sprinkled with cinnamon.

Blueberry Compote Ingredients

  • 1 bag (16 ounces) frozen blueberries

  • ½ cup sugar

  • 2 tablespoons cornstarch

Pull Apart Bread Ingredients

  • 1 tube (16.3 ounces) refrigerated jumbo biscuits

  • ½ cup sugar

  • 2 tablespoons ground cinnamon

  • 4 tablespoons butter

Blueberry Compote Instructions

  1. Combine frozen blueberries, sugar and cornstarch in medium saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 5 minutes, stirring occasionally.

  2. Remove from heat and cool to room temperature. Refrigerate until mixture is a thick jam-like consistency, at least 8 hours.

Pull Apart Bread Instructions

  1. Preheat oven to 375°F. Generously grease a 9-inch x 5-inch loaf pan with nonstick cooking spray or butter.

  2. Divide each piece of biscuit dough into thirds. Spoon 1 teaspoon chilled blueberry compote into the center of one dough piece. Carefully fold dough over top of the blueberry compote and firmly pinch the seams closed. If necessary, wet edges of dough with cold water to secure seams. Roll filled dough gently between your hands to smooth out the seams and form a ball. Repeat until all pieces of dough are filled. (You will have additional blueberry compote left to serve with baked pull apart bread.)

  3. Microwave butter in a bowl until melted.

  4. Combine sugar and cinnamon in another bowl.

  5. Dip each stuffed dough ball in melted butter, then roll in cinnamon sugar and arrange in prepared loaf pan, forming two layers.

  6. Bake 30-35 minutes or until top of loaf is golden brown, has puffed up and is baked through.

  7. Let stand for 10 minutes.

  8. Serve hot with remaining blueberry compote.

Number of servings (yield): 6 servings


Blueberry Almond Crepes

Give mom a breakfast fit for a gourmand with these crepes smothered in a sweet blueberry sauce.


  • 1 container (16 ounces) cottage cheese

  • 2 egg yolks

  • 3 tablespoons plus ½ cup sugar

  • 1 tablespoon grated orange peel

  • ½ cup chopped blanched almonds

  • 2 tablespoons cornstarch

  • 2⁄3 cup orange juice

  • 4 cups fresh or frozen blueberries

  • 18 (recipe follows) crepes

  • ½ cup toasted* sliced natural almonds

Filling Instructions

  1. In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel

  2. Whirl until well combined

  3. Add chopped almonds

  4. Whirl until smooth

  5. Set aside

Blueberry Sauce Instructions

  1. In a saucepan, combine the remaining ½ cup sugar and the cornstarch

  2. Stir in orange juice and blueberries

  3. Over medium-high heat, bring to a boil, stirring constantly

  4. Cook and stir until thickened and clear, about 1 minute

Crepe Instructions and Assembly

  1. In a blender container, place 4 eggs, 1 cup each flour and milk, 1 tablespoon light brown sugar and ¼ teaspoon almond extract

  2. Whirl until smooth

  3. Spray crepe pan with non-stick cooking spray

  4. Heat over medium heat until hot

  5. Add about 3 tablespoons batter to pan, tilting to make an even layer

  6. Cook on one side until crepe begins to brown, about 1 minute

  7. Place on a sheet of waxed paper, browned side up

  8. Repeat with remaining batter, layering the crepes with waxed paper

  9. Place 2 rounded tablespoons of filling on each crepe

  10. Roll and place on a lightly greased baking sheet

  11. Cover and refrigerate until ready to serve

  12. At serving time: Preheat oven to 300°F

  13. Bake filled crepes until hot, about 15 minutes

  14. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream

Number of servings (yield): 18 crepes


Blueberry Stuffed French Toast

Take French toast up a notch by stuffing them with blueberries and drizzled with Blueberry Orange Sauce.

Blueberry Orange Sauce Ingredients

  • 3 tablespoons sugar

  • 1 tablespoon cornstarch

  • 1⁄8 teaspoon salt, optional

  • ¼ cup orange juice

  • 1 cup fresh or frozen blueberries

  • 1 cup orange sections (about 2 oranges)

Blueberry Orange Sauce Instructions

  1. In a cup combine sugar, cornstarch and salt

  2. set aside

  3. In a small saucepan bring orange juice and ¼ cup water to a boil

  4. Add blueberries and orange sections

  5. Return to a boil

  6. Cook until liquid is released from fruit, about 2 minutes

  7. Stir in sugar mixture

  8. Cook, stirring constantly, until sauce thickens, 1 to 2 minutes

Number of servings (yield): 2 cups

Blueberry Stuffed French Toast Ingredients

  • Cooking spray

  • 6 eggs

  • 1 teaspoon grated orange peel

  • 2⁄3 cup orange juice

  • 3 tablespoons sugar, divide

  • Pinch salt, optional

  • 1 cup fresh or frozen blueberries (thawed and drained, if frozen)

  • 8 slices (1-¼ inches thick) Italian bread

  • 1⁄3 cup sliced almonds

  • Blueberry Orange Sauce

Blueberry Stuffed French Toast Instructions

  1. Preheat oven to 400°F

  2. Spray a large baking sheet with cooking spray

  3. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended

  4. Pour into a 13 x 9 x 2-inch baking pan

  5. Set aside

  6. In a small bowl combine blueberries and the remaining 1 tablespoon sugar

  7. Set aside

  8. With the tip of a sharp knife, cut a 1-½-inch wide pocket in the side of each bread slice

  9. Fill pockets with reserved blueberry mixture, dividing evenly

  10. Place filled slices in egg mixture

  11. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side

  12. Arrange bread on prepared baking sheet

  13. Sprinkle with almonds

  14. Bake until golden brown, about 15 minutes, turning slices after 10 minutes

  15. Serve with Blueberry Orange Sauce.

Number of servings (yield): 4


Blueberry Maple Breakfast Bake

This homemade blueberry bake is a breakfast version of comfort food.


  • 1 loaf (14 ounces) egg challah or other white bread

  • 4 ounces reduced-fat cream cheese

  • 2 cups fresh or frozen blueberries, divided

  • 8 eggs, beaten

  • 1-½ cups milk

  • ¼ cup maple syrup

  • ¼ cup melted butter


  1. Preheat oven to 350°F

  2. Remove crusts from bread

  3. Cut in 1-inch cubes (makes about 10 cups)

  4. Cut cream cheese in small cubes (makes about 1 cup)

  5. Grease 9-x-9-2-inch baking dish

  6. Place half of the bread cubes in the dish

  7. Scatter cream cheese cubes and 1 cup of blueberries over the bread

  8. Top with remaining bread cubes and blueberries

  9. In a bowl, combine eggs, milk, maple syrup and butter

  10. Carefully pour over bread mixture

  11. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much

  12. To serve, cut in squares

  13. Accompany with additional maple syrup, if desired

Find more homemade blueberry recipes to make mom’s morning special on Mother’s Day on the recipes page of the Blueberries from Florida website.