Juicy Blueberry Grilled Cheese

A delightful blend of creamy cheese and fresh blueberries creates a surprisingly tasty sandwich that's perfect for any occasion.

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Prep Time 10

Cook Time 8

Total Time 15

Servings: 2 servings

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 350

For the sandwich

2 slices slices of sturdy bread (sturdy white, sourdough, or country loaf) Choose a loaf with a good crust so it crisps without collapsing.
1 cup shredded cheese (mozzarella or cheddar recommended; or a blend) Mozzarella gives great melt and stretch; sharp cheddar gives tang. A 50/50 blend balances melt and flavor.
1/4 cup fresh blueberries (washed and patted dry) Fresh and dry are best. If using frozen, thaw and pat dry.
1 tablespoon butter (softened for easy spreading)
Honey or maple syrup (optional, for drizzling) Light drizzle heightens the contrast.
Salt and freshly ground black pepper to taste

Preparation

Soften the butter so it spreads easily. Spread butter on one side of each bread slice.
Place the bread butter-side down on a clean surface.
On one unbuttered side, sprinkle an even layer of shredded cheese.
Scatter the blueberries evenly over the cheese.
Season with a small pinch of salt and a grind of black pepper.
Top with the second slice of bread, butter-side up. Press gently to compact the sandwich.

Cooking

Heat a skillet over medium heat. When hot, add the sandwich.
Cook until the bottom is golden (about 3–4 minutes).
Flip the sandwich carefully. Cook another 3–4 minutes until the second side is golden and the cheese is melted.
Remove from pan and let rest 1 minute.
Slice and finish with a light drizzle of honey or maple syrup if you like. Serve warm.

Keep the blueberries dry to prevent sogginess. Press lightly while cooking for even contact.