Lemon Blueberry Cheesecake French Toast (Stale Sourdough Redemption)

Some French toast flavors shout…
Some whisper…
But this one sings.

Today we’re going bright, tangy, creamy, and fruity with Lemon Blueberry Cheesecake French Toast — a dreamy mix of warm citrus, juicy berries, and silky cheesecake filling that melts into the sourdough as it cooks.

It’s fresh, vibrant, cozy, and absolutely perfect for spring mornings, weekend brunch, Mother’s Day, or honestly any day that needs a little sunshine.

We dip thick slices of day-old Diablo Dough sourdough in a lemony vanilla custard, pan-fry them until golden, and fill them with a light cheesecake mixture and warm blueberry topping. It’s rich but balanced, sweet but tangy, indulgent but still bright.

This is one of those flavors that looks AND tastes like a restaurant brunch special — but is incredibly easy to make at home.

Full recipe below!

LEMON BLUEBERRY CHEESECAKE FRENCH TOAST

Creamy. Tangy. Fruity. Perfectly decadent.

Ingredients (Serves 2–3)

For the lemon custard:

• 2 large eggs

• 1/3 cup milk

• 2 tbsp heavy cream

• 1 tbsp sugar

• ½ tsp vanilla extract

• ½–1 tsp lemon extract (or zest of ½ lemon)

• Pinch of salt

For the cheesecake filling:

• 3 tbsp softened cream cheese

• 1 tbsp powdered sugar

• ½ tsp vanilla

• Optional: ½ tsp lemon zest

Mix until smooth and spreadable.

For the blueberry topping:

• ½ cup blueberries (fresh or frozen)

• 1 tbsp sugar or honey

• 1–2 tsp lemon juice

• Optional: ½ tsp cornstarch mixed with 2 tsp water (to thicken)

Simmer 2–3 minutes until saucy.

For the bread:

3–4 slices of day-old Diablo Dough sourdough

For cooking:

Butter

Toppings:

• Powdered sugar

• Extra blueberry sauce

• Thin lemon slices or zest

• A small scoop of cheesecake filling on top

Instructions

1. Make the lemon custard.

Whisk eggs, milk, heavy cream, sugar, vanilla, lemon extract/zest, and salt until fully combined.

2. Prepare the cheesecake filling.

Blend cream cheese, powdered sugar, and vanilla until silky.

3. Make the blueberry topping.

Simmer blueberries, sugar, and lemon juice until berries burst and sauce thickens slightly.

4. Dip the sourdough.

Soak slices 10–12 seconds per side in the custard.

5. Cook the French toast.

Heat butter on medium.
Cook slices 2–3 minutes per side until lightly golden and fragrant.

6. Assemble.

• Spread cheesecake mixture between slices or dollop on top

• Spoon warm blueberry topping over the toasted bread

• Dust with powdered sugar

• Add lemon zest or slices for brightness

Serve warm for the full creamy, fruity magic.

Why This Recipe Works

✔ Lemon adds brightness that balances the richness
✔ Blueberries add juicy sweetness + beautiful color
✔ Cream cheese gives cheesecake vibes without being heavy
✔ Sourdough provides structure + tang
✔ Custard caramelizes for golden edges

It’s vibrant, elegant, and tastes like the perfect mix of dessert and brunch.

Variations

Lemon Ricotta French Toast

Swap cream cheese for ricotta + honey.

Lemon Blueberry French Toast Sticks

Cut sourdough into strips for a kid-friendly brunch idea.

White Chocolate Lemon Blueberry

Drizzle melted white chocolate over the top — insanely good.

Storage & Reheating

Best enjoyed fresh, but leftovers can be reheated in a skillet or air fryer at low/medium heat.
Blueberry topping reheats perfectly in the microwave.