This breakfast tops a cinnamon-raisin English muffin and a creamy cheese wedge with a warm blueberry-lemon sauce.
Ingredients
- 9 ounces blueberries, washed
- 1–2 tablespoons lemon juice
- 1 tablespoon powdered sugar
- 1 cinnamon-raisin English muffin
- 1 creamy cheese wedge, such as Laughing Cow
Instructions
- Place the blueberries and 1 tablespoon lemon juice in a saucepan.
- Bring the mixture to a bubble, then mash the berries.
- Stir in the powdered sugar. Add the remaining lemon juice if desired.
- Split the English muffin and spread it with the cheese wedge.
- Spoon some of the warm blueberry mixture over the top and serve.
Storage
Cool unused blueberry mixture promptly, cover, and refrigerate. Reheat only the portion needed for serving.
