Fluffy, sweet and bursting with fresh lemon and blueberry flavors! If summer was a breakfast food, this would be it!
French toast was my favorite growing up. I never loved pancakes or waffles as much—french toast was always my go-to. With summer approaching and lemon showing up in everything lately, this easy lemon french toast with blueberry compote felt like the perfect choice. It’s crisp on the outside, light and airy inside, and filled with bright citrus and sweet blueberry flavor.
Ingredients
At its core, french toast needs just three components: bread, eggs and milk. For this version, we add fresh lemon juice and lemon zest to give it a sunny twist. Below are the ingredients you’ll need.
- Thick sliced bread: Use thick slices so the toast holds up and stays fluffy.
- Eggs: Create the custardy interior and a crisp exterior when cooked.
- Milk: Any milk works—dairy or plant-based. Unsweetened almond milk keeps it dairy-free.
- Fresh lemon juice: Use fresh lemon juice for bright, clean citrus flavor—avoid processed bottled juice.
- Lemon zest: About 1 tablespoon (zest of one lemon). Add more zest if you want a stronger lemon punch.
What is the best type of bread to use for this french toast recipe?
Thick-cut white bread works best because its mild flavor allows the lemon to shine. Heavier breads like whole wheat or sourdough can compete with the lemon. Also choose thicker slices so they don’t become soggy—thin slices soak up too much batter and may fall apart.
How to make easy blueberry compote
- 2 cups fresh blueberries
- 1 Tbsp maple syrup
- 1/2 tsp lemon juice
- Combine all ingredients in a small saucepan over medium heat. Stir frequently and cook 6–8 minutes, until some berries burst and the sauce thickens slightly.
The compote can be made a few days ahead. Store it in an airtight container in the refrigerator and warm gently on the stove or in the microwave before serving.
Tips for making lemon french toast:
- Add extra lemon zest if you want more lemon flavor. Avoid increasing the lemon juice, which can make the batter too wet and affect texture.
- Dip each slice briefly on both sides. Over-soaking makes the bread soggy and increases cooking time.
- Make the blueberry compote ahead of time to simplify breakfast service.
- Keep cooked slices warm on an oven-safe pan in a 200°F (about 90°C) oven while you finish the rest.
More recipes like this:
- Parmesan Egg Clouds (a popular savory breakfast)
- Banana Bread French Toast
- Cinnamon Banana Bread Bagels
- Dalgona Coffee: 3 Ways
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Print Recipe
Pin It!
Lemon French Toast with Blueberry Compote
10
15
25
Ingredients
For the french toast:
- 6-7 slices thick white bread
- 2 eggs
- ½ cup unsweetened almond milk
- ¼ cup fresh lemon juice
- zest from 1 lemon (about 1 Tbsp)
- Optional toppings: powdered sugar, extra lemon zest, fresh blueberries
For the blueberry compote:
- 2 cups fresh blueberries
- 1 Tbsp maple syrup
- ½ tsp lemon juice
Instructions
To make the blueberry compote:
-
Spray a small saucepan with non-stick spray. Combine the blueberries, maple syrup and lemon juice and heat over medium. Stir and cook 6–8 minutes until most berries have burst and the sauce thickens slightly. Set aside until ready to use.
To make the french toast:
-
Whisk together the eggs, almond milk, lemon juice and lemon zest in a bowl to make the batter. Set aside.
-
Heat a large skillet over medium and spray with non-stick spray. Briefly dip each bread slice in the batter on both sides, then place in the pan. Cook 2–3 minutes per side, or until golden brown.
-
Serve warm with the blueberry compote spooned over top and enjoy.