Local Resident's Recipe Featured in Nat'l Magazine

Local Cape Giradeau resident Claire Watson's recipe for Cinnamon-Toast Blueberry Bakes was featured in this month's issue of Taste of Home magazine. Taste of Home is the leader in easy and accessible reader-submitted recipes read by 16MM people nationwide and receives 10s of thousands of recipes each year. Claire's recipe was tested and selected to be included in the June/July issue which is on stands now.

Her delicious berry-spin on a breakfast treat is not only quick to make (total time is under thirty minutes) but is also a refreshing way to enjoy the season's finest.

Cinnamon-Toast Blueberry Bakes

By Claire Watson

Makes 4 servings.

Ingredients

* 4 slices of whole wheat bread

* 6 Tbsp. melted butter

* 3 Tbsp. sugar

* ½ tsp. ground cinnamon

* 1 cup of fresh or frozen blueberries

* ¼ cup packed brown sugar

* 2 tsp. lemon juice

Cut 4 slices whole wheat bread into ½-in. pieces and place in a large bowl. Combine 6 Tbsp. melted butter, 3 Tbsp. sugar and ½ tsp. ground cinnamon; drizzle over bread. Toss to coat. Combine 1 cup fresh or frozen blueberries, ¼ cup packed brown sugar and 2 tsp. lemon juice. Place half of the bread mixture into four 8-oz. ramekins. Layer with blueberry mixture and remaining bread. Bake, uncovered, at 350° for 15-20 minutes or until crisp and heated through.

For more recipes, visit www.TasteofHome.com.