Blueberry Monster Bread

Menu Part: 
Cuisine Type: 
96 portions

This district in east Los Angeles County revamped its breakfast items to meet the new whole-grain requirements specified under the Healthy, Hunger-Free Kids Act. Robert Lewis, Ph.D., director of nutrition services, says this recipe is a hit with kids and his bottom line by using “several USDA commodity foods that help us trim our food costs,” including frozen, fresh blueberries, whole-wheat flour and eggs. “Twice a week our bakery is the place to be with the scent of fresh breakfast breads wafting through the central kitchen,” he adds. “This big-hit bakery item makes our breakfast in the classroom program the No. 1 meal on campus.” 


24 oz. canola oil
4 lb. granulated sugar
12 large whole eggs
3 1/2 lb. whole-grain wheat flour
2 1/2 lb. enriched all-purpose bleached white wheat flour
3 lb. dry non-fat instant milk

1/2 gallon water

4 oz. baking powder
2 tbsp. salt
3 lb. blueberries


  1. Mix oil and sugar on medium speed for about 10 minutes.
  2. Add eggs and continue mixing for about 5 minutes.
  3. Combine flours, dry milk, water, baking powder and salt. Add to liquid mixture and mix on low speed for about 3 minutes. Scrape down bowl. Mix on medium speed for about 10 seconds.
  4. Carefully fold in blueberries.
  5. Pour into two oiled 18-by-26-by-1-inch baking sheets. Bake at 375°F for 45 minutes. Cut each pan into rows of six by eight.
Source: El Monte City School District, California

Additional Tips

Additional Tips

This can also be made by pouring into muffin pans. Lewis says this application works best for breakfast in the classroom programs. 

More From FoodService Director

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

FSD Resources