Introduction

Discover a unique twist on the classic grilled cheese with this Crispy Blueberry Grilled Cheese recipe. The sweet and tangy blueberry lemon thyme jam pairs perfectly with melted mozzarella and cheddar for a deliciously unexpected flavor combination.

The image shows a sandwich cut into two triangular halves on a white marbled surface. Each half has golden brown toasted bread as the outer layers, with a slightly crispy texture visible on the crust that has some oats or seeds. Inside, there is a creamy white melted cheese layer, and beneath that, a layer of dark purple blueberries or blueberry sauce that slightly oozes out from the edges. Large coarse salt crystals and small green herb sprigs are scattered on top of the bread, adding texture and color. Around the sandwich, loose blueberries and green herb sprigs are casually placed, with small wooden bowls holding blueberries and coarse salt nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Juice of 1 lemon
1/4 cup sugar
1 pint fresh blueberries
1 bundle lemon thyme (tied with kitchen twine)
Flaky sea salt (for finishing)
8 slices sourdough bread (1/4-inch thick)
4 oz mozzarella cheese, shredded
4 oz white cheddar cheese, grated
4 tbsp butter (unsalted recommended)

Instructions

Step 1: Prepare the blueberry lemon thyme jam by combining the blueberries, sugar, lemon juice, and bundled lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Lower the heat to low and simmer another 10 minutes, stirring often, until thickened. Remove and discard the thyme bundle, then let the jam cool for 10 minutes.
Step 2: Lay out 4 slices of sourdough bread. Spread the cooled blueberry jam evenly on each slice. Sprinkle shredded white cheddar and mozzarella over the jam, then top with the remaining 4 slices of bread to form sandwiches.
Step 3: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two sandwiches in the skillet, cover with a lid, and cook for 2-3 minutes until golden on the bottom. Flip and cook another 2-3 minutes until bread is golden and the cheese is melted. Adjust heat to avoid burning. Transfer cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the pan, and repeat with the last two sandwiches.
Step 4: Cut each sandwich in half and sprinkle with flaky sea salt and extra lemon thyme leaves, if desired, for a fresh, aromatic finish.

Tips & Variations

Use a cast iron skillet for even heat distribution and a perfectly crispy crust.
Try substituting goat cheese for a tangier flavor instead of mozzarella or cheddar.
Be generous with the blueberry jam for a balanced sweet and savory bite.
Add a pinch of black pepper to the jam while cooking for a subtle spicy note.

Storage

Store any leftover sandwiches wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain crispiness, flipping occasionally until warmed through. Avoid microwaving to prevent soggy bread.

How to Serve

A toasted sandwich cut diagonally in half and stacked, showing two layers of golden-brown bread with a slightly crispy texture. Inside each half, there is one thick layer of creamy melted cheese with a light yellow color mixed with plump, juicy blueberries that add dark blue and purple hues. The top of the sandwich has a sprinkle of coarse white sea salt and a small green thyme sprig as garnish. The sandwich sits on white parchment paper over a wooden board, with loose blueberries and small thyme leaves scattered around on a white marbled surface. In the background, a small round bowl filled with fresh blueberries is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well for the jam. Just thaw them before cooking and drain any excess liquid to avoid a watery jam.

What can I use if I don’t have lemon thyme?

If lemon thyme is unavailable, regular thyme or even a small amount of lemon zest with thyme leaves can provide a similar aromatic touch.

Crispy Blueberry Grilled Cheese Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

This Crispy Blueberry Grilled Cheese sandwich blends the sweet and tangy flavors of homemade blueberry lemon thyme jam with melty mozzarella and sharp white cheddar cheeses, all sandwiched between golden, buttery sourdough bread. The sandwich is pan-grilled to perfection in a cast iron skillet, resulting in a crisp exterior and gooey, flavorful interior—a delightful twist on the classic grilled cheese perfect for brunch or a comforting snack.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Blueberry Lemon Thyme Jam

1 pint fresh blueberries
1/4 cup white sugar
Juice of 1 lemon
1 small bundle lemon thyme, tied with kitchen twine

For the Sandwiches

8 slices sourdough bread, 1/4-inch thick
4 oz mozzarella cheese, shredded
4 oz white cheddar cheese, grated
4 tbsp unsalted butter (preferably Kerrygold)
Flaky sea salt, for finishing

Instructions

Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine fresh blueberries, white sugar, lemon juice, and the tied bundle of lemon thyme. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes. Lower the heat to low and continue simmering for another 10 minutes, stirring often until the jam thickens. Remove and discard the lemon thyme bundle, then allow the jam to cool for 10 minutes before assembling the sandwiches.
Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread a generous amount of the cooled blueberry lemon thyme jam evenly over each slice. Sprinkle shredded white cheddar and mozzarella cheeses on top of the jam. Top with the remaining 4 slices of bread to create four sandwiches, pressing gently to secure.
Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat, then add 2 tablespoons of butter and let it melt. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook another 2-3 minutes until the bread is golden and the cheese is melted. Adjust heat as needed to prevent burning. Transfer cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process with the remaining sandwiches.
Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt and fresh lemon thyme leaves over the top for an aromatic and flavorful finish. Serve warm and enjoy the perfect balance of crispy, sweet, tangy, and cheesy flavors.

Notes

Be generous with the blueberry jam for the best sweet-tart balance inside your sandwich.
Use a cast iron skillet for even heat and a nicely crisped bread crust.
Adjust cooking temperature as needed to avoid burning the bread before the cheese melts.
Fresh lemon thyme adds a subtle herbal aroma – don’t skip it if available.
You can substitute sourdough with another sturdy bread, but thin slices work best for even cooking.

Keywords: blueberry grilled cheese, blueberry jam sandwich, grilled cheese recipe, sweet and savory sandwich, lemon thyme jam, sourdough grilled cheese