🫐 Brown Butter Blueberry Ricotta Toast
Brunch at Liz's | Episode 2
Some recipes are beautiful.
Some recipes are delicious.
And every once in a while, you make one that immediately earns a spot in your regular brunch rotation.
This Brown Butter Blueberry Ricotta Toast is that recipe.
Creamy whipped ricotta, warm blueberries cooked in brown butter, bright lemon zest, fresh mint, and a drizzle of honey come together for a brunch that feels like something you'd order at your favorite café—but it's surprisingly simple to make at home.
The best part? This recipe is officially Tested in the Hobnob Kitchen, which means I personally made it, tasted it, and absolutely loved it before sharing it with you.
So grab your favorite loaf of sourdough and let's make brunch.
🎥 Watch Episode 2
❤️ Why You'll Love This Recipe
Ready in about 20 minutes
Fresh summer flavors that are light and bright
Beautiful enough for entertaining
Beginner-friendly
Made with simple grocery store ingredients
🛒 Ingredients
Toast
2 thick slices artisan sourdough
1 cup whole milk ricotta
2 tablespoons unsalted butter
1½ cups fresh blueberries
1–2 tablespoons honey
Zest of 1 lemon
1 teaspoon fresh lemon juice
Fresh mint
Flaky sea salt
🍴 Equipment
Baking sheet
Mixing bowl
Whisk
Small skillet
Microplane or zester
Spatula
Instructions
Step 1 | Toast the Bread
Preheat your oven to 400°F.
Place the sourdough slices on a baking sheet and bake for 6–8 minutes, flipping halfway through, until golden brown and crisp.
Step 2 | Whip the Ricotta
In a small bowl, whisk together:
Ricotta
1 teaspoon honey
Pinch of flaky sea salt
Whisk until smooth and creamy.
Step 3 | Brown the Butter
Melt the butter in a skillet over medium heat.
Cook until the butter turns golden brown and smells rich and nutty.
Step 4 | Cook the Blueberries
Add the blueberries, remaining honey, and lemon juice.
Cook for 3–5 minutes, stirring occasionally, until about half of the blueberries burst and create a light, glossy sauce while the remaining berries stay whole.
Remove from the heat.
Step 5 | Assemble
Spread the whipped ricotta over the toasted sourdough.
Top with:
Warm blueberry mixture
Fresh blueberries
Fresh lemon zest
Torn mint leaves
Light drizzle of honey
Pinch of flaky sea salt
Serve immediately while warm.
🥂 Liz's Tips
Don't rush the brown butter—it adds incredible depth of flavor.
Cook the blueberries just until they become glossy. You want a mix of burst berries and whole berries for the best texture.
Zest the lemon directly over the finished toast for the freshest citrus flavor.
Use whole milk ricotta for the creamiest texture.
🍽️ Serve With
This toast pairs beautifully with:
🥂 Blueberry Lemon Mimosa (Recipe coming soon!)
Fresh fruit
Crispy breakfast potatoes
A hot cup of coffee
🥂 Tested in the Hobnob Kitchen
Every recipe I share has been personally made and enjoyed before it's published.
Recipe Notes
✔ Cooking the blueberries for 3–5 minutes creates the perfect consistency.
✔ Fresh mint makes a huge difference.
✔ Whole milk ricotta gives the creamiest texture.
✔ This officially became one of my favorite brunch recipes.
❓Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just cook them a minute or two longer since they'll release more liquid.
What's the best bread to use?
A thick-cut artisan sourdough holds up beautifully under the creamy ricotta and warm blueberries.
Can I make this ahead of time?
The blueberry topping can be made ahead and gently reheated, but the toast is best assembled just before serving.
🛍️ Shop the Look
Love today's brunch setup?
Shop the Hobnob Lifestyle collection featured in this episode.
📌 Save This Recipe
If you're planning your next brunch, be sure to save this recipe on Pinterest so it's easy to find later!
If you make this recipe, I'd love to see it! Tag @hobnoblifestyle on Instagram so I can celebrate your creation.
Thank you for spending a little time in my kitchen today.
Until next brunch...cheers! 🥂