I love fresh blueberries on cereal or in muffins, but I recently found another way to add them to my breakfast menu-- baked french toast! I adapted this recipe from the Food Network. It is delicious and a great way to use up sourdough bread. 

3 eggs
1 & 1/2 c whole milk
3 T sugar
1 t cinnamon
1/4 t salt
1/2 lemon, zested
2-3 (1-inch thick) slices  sourdough bread
1 c fresh blueberries
1 T cinnamon sugar

Preheat oven to 350 degrees.  Grease a 7 x 9-inch pan.  Cut bread into 1-inch cubes. In a large bowl, beat eggs until frothy.  Mix in milk, sugar, cinnamon, salt, and lemon zest.  Add bread cubes-- enough to soak up most of the egg mixture.  Stir in 3/4 c blueberries.  Pour mixture into greased pan.  Sprinkle remaining blue berries and cinnamon sugar over top.  Bake for 40 to 45 minutes until the top is golden and the filling is set.  Serve with warm maple syrup. 

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