A Blueberry Cream Bread Cup is a beautiful little dessert with crispy baked bread cups, silky cream, and sweet blueberry topping. Here’s a simple recipe for you
🥘 Ingredients (6–8 cups)
For the Bread Cups
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6–8 slices of sandwich bread (white or brioche is best)
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2 tbsp melted butter
For the Blueberry Sauce
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1 cup blueberries (fresh or frozen)
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2 tbsp sugar (adjust to taste)
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1 tsp lemon juice
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1 tsp cornstarch + 1 tbsp water (slurry for thickening)
For the Cream Filling
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1 cup heavy whipping cream (cold)
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3 tbsp powdered sugar
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1 tsp vanilla extract
👩🍳 Instructions
1. Make Bread Cups
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Preheat oven to 375°F (190°C).
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Cut crusts off bread slices, flatten slightly with a rolling pin.
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Press each slice into a greased muffin tin, forming a cup.
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Brush lightly with melted butter.
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Bake for 10–12 minutes until golden brown and crisp. Cool completely.
2. Make Blueberry Sauce
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In a small saucepan, add blueberries, sugar, and lemon juice.
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Simmer over medium heat until blueberries soften and release juices.
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Stir in cornstarch slurry and cook until thickened (1–2 minutes).
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Let it cool to room temperature.
3. Make Cream Filling
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Whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
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Keep chilled until ready to use.
4. Assemble
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Fill each cooled bread cup with cream.
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Spoon blueberry sauce on top.
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Garnish with a few fresh blueberries or a mint leaf.
✨ Tips:
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Use cream cheese + whipped cream if you want a thicker, cheesecake-like filling.
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Swap blueberries for strawberries, raspberries, or mango for variety.
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Best served immediately so the bread cups stay crisp.