Okay, let’s not pretend like we all wake up with energy to flip pancakes or whip egg whites before 9am. Some mornings, you just need something fast… but not boring. Something that feels a little fancy, like a dish you’d overpay for at a brunch spot that serves everything on wooden boards.
This blueberry lemon ricotta toast hits every note. It’s sweet but not sugary. Creamy but not heavy. Tart but not sour. It makes use of fresh, in-season blueberries, a dollop of creamy ricotta, gluten-free bread that toasts up perfectly golden, and a whisper of lemon that wakes the whole thing up.
You don’t need a mixer. Or a stove. Or a plan. Just 10 minutes and some dang good ingredients.
Let’s make it.
🟪 Swaps & Add-Ons (You Can Make It Yours)
Want to change it up? Here’s how:
Bread: GF sourdough is ideal, but multigrain or seed-based GF bread adds nuttiness.
Ricotta sub: Can’t find ricotta? Try mascarpone or a whipped cottage cheese.
No lemon? Orange zest works too—it’s softer and a bit sweeter.
Add protein: Sprinkle with chopped pistachios or sliced almonds.
More fruit? Strawberries or blackberries mix in well with the blueberries.
🟥 Perfect For…
Slow weekend breakfasts
Afternoon snack with a cup of iced coffee
A no-fuss brunch with friends (just triple the recipe)
A sweet bite before heading to the gym
It looks like a brunch board and eats like a creamy, fruity dream. Way more satisfying than another bowl of granola.
🟫 Storage Notes
This isn’t a make-ahead dish, but you can prep some parts ahead:
Mix the ricotta lemon spread and keep in the fridge (good for 3–4 days).
Wash and store your berries in a container with paper towels to absorb moisture.
Toast fresh every time—nobody likes soggy bread.
🟨 Real Life Tips From My Kitchen
If your blueberries are too tart, mash a few into the ricotta with honey and lemon juice for a built-in sweet-tart spread.
Serving to kids? Skip the lemon zest on top—it’s strong. Add a few chocolate chips instead (you’d be surprised).
Hosting brunch? Put everything out DIY-style and let people build their own. Add different breads, fruits, nuts, and spreads.
🟩 How I Found This Combo
One spring morning, I was staring at a fridge that had ricotta from Tuesday’s lasagna experiment, half a lemon, and some blueberries on their last day. I slapped them on toast… and nearly dropped the plate. It tasted like cheesecake and sunshine had a baby.
I’ve made it a dozen ways since, but this version? This is the one that stays.
Print
Gluten-Free Blueberry Lemon Ricotta Toast
- Total Time: 10 minutes
- Yield: 2 servings (or 4 toasts)
- Diet: Gluten Free
Description
This bright and creamy gluten-free blueberry lemon ricotta toast is perfect for a quick breakfast or lazy brunch. Made with fresh blueberries, whole milk ricotta, and a pop of lemon on toasted gluten-free bread—this easy recipe feels fancy but takes just 10 minutes to whip up.
Ingredients
4 slices of gluten-free bread (I love Canyon Bakehouse or a sourdough-style GF loaf if you can find it)
1 cup whole milk ricotta cheese (look for a locally made one if your store carries it—more flavor, less water)
1 heaping cup fresh blueberries (grab ’em when they’re sweet and firm, not mushy)
1 tablespoon raw honey (or maple syrup if you prefer)
Zest of 1 lemon
Juice of ½ lemon
Pinch of sea salt
Optional: fresh mint leaves for garnish
Instructions
1. Toast the Bread
This one’s easy—use your toaster or a hot dry skillet. Get those gluten-free slices golden brown and crisp on both sides. You want crunch.
Pro tip: If your GF bread is feeling a little stiff, sprinkle it with a bit of water before toasting. It’ll come back to life like a magic trick.
2. Whip the Ricotta (Trust Me)
In a small bowl, mix together the ricotta, lemon zest, lemon juice, and a small pinch of salt. Stir it with a spoon until it looks smoother and slightly whipped—about 30 seconds.
This little step changes everything. Makes it lighter and more spreadable. Adds flavor without loading it down.
3. Warm the Blueberries (Optional but Awesome)
You can totally use them cold. But if you want a jammy, syrupy vibe, warm them gently.
Just toss the berries in a small pan over medium heat for 2–3 minutes until they start to soften and release some juice. Don’t cook them to mush. Add a drizzle of honey right at the end.
Set aside.
4. Assemble Like a Brunch Pro
Grab your toasted bread.
Spread a thick layer of lemony ricotta on each slice.
Spoon on the blueberries—either fresh or warm and jammy.
Drizzle a little more honey on top.
Finish with a sprinkle of lemon zest or mint if you’re feeling fancy.
Notes
Use high-quality ricotta and ripe blueberries for best flavor.
Toast the bread until it’s golden and crunchy to hold the toppings well.
You can warm the blueberries for a soft, jammy texture, or keep them fresh and crisp.
Ricotta mixture can be prepped up to 3 days in advance and stored in the fridge.
Optional garnishes like fresh mint or crushed pistachios can elevate the flavor and look.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (3 minutes optional for warming blueberries)
- Category: Breakfast, Brunch, Snack
- Method: No-Cook, Toasted
- Cuisine: American, Gluten-Free
Nutrition
- Serving Size: 2 slices
- Calories: Approx. 320
- Sugar: 9g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
