Blueberry Cinnamon Ring and The Perfect French Toast

This is the way and you can trust me on that!

Isn’t this gorgeous? This breakfast treat is a 2-for-1 not only is it excellent as cake but it also makes the perfect French toast. Trust me! Another recipe inspired by Sam the Cooking Guy!

INGREDIENTS

• 4-10 ounce cans (5 each) buttermilk refrigerator biscuits

• 3/4 cup frozen blueberries, small berries if you can find them

• 1/3 cup lemon juice

• 1 cup sugar

• 1 tablespoon cinnamon

• Melted butter

SERVES 8

Made with frozen blueberries – this crazy little ring kills (that’s a good thing).

DIRECTIONS

1. Preheat oven to 375

2. Butter bundt pan really well

3. Mix cinnamon and sugar together in a small bowl, set aside

4. Place about 1/2 the berries in the bottom of the pan

5. Separate biscuits – dip in lemon juice, then in sugar mixture and stand them up on their sides on the blueberries in the bottom of the pan – I ended up using only 17, they would all fit.

6. Scatter remaining berries on top – but push some of them through into and between biscuits

7. Bake approximately 30 minutes, or until brown and firm-ish to the touch

8. Loosen edges carefully, put a large plate on top and turn over to unmold

9. Voila – it’s gorgeous, and don’t forget to make French toast out of it too!

FRENCH TOAST

The next day, yes, tomorrow, take a couple of slices add it to a two egg and a little milk mixture, and no reason to add nutmeg or cinnamon since it’s already on the cake. . Let them soak for a few seconds and flip. Add to a non-stick pan and you just make French toast as normal. Swath with a little extra melted but, because, why not!

Enjoy!