Submitted by:

U.S. Highbush Blueberry Council

Give your toast a boost! Make pecans and blueberries the star of your daily breakfast routine with this sweet and savory recipe.


¼ cup chopped pecans, toasted

1 cup fresh blueberries

¼ cup honey, divided

2 tablespoons olive oil

1 teaspoon finely chopped fresh thyme

1 teaspoon lemon zest

1 tablespoon lemon juice

4 ounces part-skim ricotta cheese

4 slices whole wheat bread, toasted


  1. Preheat oven to 425 degrees F
  2. In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
  3. Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.

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