Blueberry Cinnamon Ring and The Perfect French Toast

Blueberry Ring Cake and 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!


  • 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


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


  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!


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!