Delicious blueberry breakfast rounds, perfect for breakfast! Filled with dried blueberries and raisins and some added whole wheat goodness.
About these blueberry breakfast rounds
Inspired by Ozery’s Morning Rounds™, these breakfast rounds are filled with dried blueberries and raisins and are made with a bit of whole wheat flour, for some whole grain goodness.
Breakfast rounds are a great base for any number of creative toppings. Scroll down for some ideas!
Ingredients and Substitutions
Blueberries – dried blueberries are used for these breakfast rounds. Dried blueberries are packed with blueberry flavour and keep their shape well.
The down side of dried blueberries is that they tend to be expensive. There is such a thing as blueberry-flavoured dried cranberries, which would be a more economical substitution. Dried blueberries can be found (by Canadians) at Bulk Barn.
Real blueberries may work, but as these are rounds are rolled thin, the blueberries may end up crushed. If you try these with real blueberries (I have not), I would suggest trying the tiny wild blueberries.
Raisins – I added raisins to the mix, to increase the fruit quotient in these breakfast rounds. You can replace the raisins with additional dried blueberries, if you like.
Yeast – you can use Active Dry Yeast or Instant Yeast.
Whole Wheat Flour – the added whole wheat flour adds not only whole grain goodness to these breakfast rounds, but contributes to the texture of the finished rounds. I recommend adding some, but if you don’t have whole wheat flour, you can replace with additional all purpose flour.
Wheat Germ – I have added a bit of wheat germ to these breakfast rounds to increase the whole grain in these rounds. You can omit if you don’t have it on hand.
- Start by plumping the dried blueberries in raisins in small bowls with hot water. Set aside.
- Add the dry dough ingredients to the stand mixer (or bowl).
- Add the lukewarm water to the dry ingredients.
- Knead dough until you have a moist dough that cleans the bowl. You may need to add a bit more flour if dough is too sticky.
- Remove dough to a floured work surface. Drain blueberries and raisins, pat dry and then knead into dough.
- Add dough to a greased bowl or large measuring cup. Cover and let rise until doubled, about 1 hour.
- After the dough has doubled, remove to a floured work surface and deflate.
- Divide the dough into 6 equal pieces. (I will weigh the total dough first, then divide by 6, to get the weight each piece should be. In my case, that was 94g)
- Form each of the dough pieces into balls.
- Roll each ball into a circle about 5 inches in diameter.
- Place rolled dough rounds onto a baking sheet and brush with water.
- Prick each rounds 5 or 6 times with a fork (called “docking”), then bake.
You can enjoy these blueberry breakfast rounds plain, warmed or toasted. Here are some creative topping ideas.
- Cream cheese and fresh berries
- Peanut butter or other nut butter and banana slices
- Honey and a sprinkling of cinnamon
- Lemon curd and a sprinkling of toasted coconut.
- Mashed avocado and everything bagel seed mix
- Cream cheese and smoked salmon
- Brie cheese and fig jam
- Ricotta cheese and sliced peaches, or other fruit
Storing and freezing
I store these in an airtight container or plastic bag at room temperature or in the refrigerator to extend the shelf-life a bit.
These breakfast rounds freeze beautifully up to 2 months.
Get the Recipe: Blueberry Breakfast Rounds
- 1/4 cup dried blueberries
- 1/4 cup raisins, can replace with additional dried blueberries
- 1 cup (130 g) all purpose flour, spooned and levelled, plus a bit more, as needed
- 3/4 cup (110 g) whole wheat flour, spooned and levelled
- 2 Tablespoons wheat germ, omit if unavailable
- 1/4 cup (40 g) light brown sugar, lightly packed
- 1/4-1/2 teaspoon salt
- 2 1/4 teaspoons Instant yeast, *see Instructions for using Active Dry Yeast
- 3/4 cup (170 ml) water, lukewarm, about 105F
- 1 Tablespoon vegetable oil, or similar neutral-tasting oil
- **If using Active Dry Yeast, add yeast to lukewarm water. Stir and let stand 5 minutes. Add to bowl when instructed below.
- Add the dried blueberries and raisins to two small, separate bowls. Cover with hot water and set aside.
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the all purpose flour, whole wheat flour, wheat germ, brown sugar and salt. Add the instant yeast stir to combine. **If using Active Dry yeast, add proofed yeast mixture in next step.
- Add the lukewarm water (or proofed Active Dry yeast mixture) and oil to the bowl with the dry ingredients. Stir to combine then continue kneading 3 minutes with the mixer. Dough should be very moist, but should clean the bowl and wrap the kneading hook. If necessary, add a few more Tablespoons of all purpose flour, if needed (I added about 3 Tablespoons more for dough, as shown in the step-by-step photos).
- Remove dough to a floured work surface. Drain the blueberries and raisins and pat dry well. Scatter over the dough and knead the fruit into the dough, using additional sprinkling of flour if dough is sticking to hands or the work surface. Once all the fruit is kneaded in, form dough into a ball and place into a greased bowl or large measuring cup. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
- Preheat oven to 400F (regular bake setting/not fan assisted). Spray a large baking sheet with cooking spray and set aside.
- Remove dough to a lightly floured work surface and gently deflate. Divide the dough into 6 equal-sized pieces. (*I like to weigh the entire dough first, then divide that weight by 6 to get a weight for the individual pieces. In this case, that was 94g per piece). Form the dough pieces into balls.
- Roll each ball into a circle about 5-inches in diameter and about 1/4-inch thick. Place round onto the prepared baking sheet. Repeat with the remaining dough pieces.
- Brush top of each round with water, then pierce the dough 5 or 6 times with a fork.
- Bake in preheated oven for 7 minutes, then flip the rounds and bake and additional 4-5 minutes, until baked and golden.
- Remove from oven and immediately remove rounds to a wire cooling rack to cool completely. Store cooled rounds in an airtight container at room temperature or refrigerate for longer shelf life. Rounds can be frozen up to 2 months and can go from freezer to toaster, as needed.
More Breakfast Rounds Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!