This is not brain surgery. It’s a PB & J on a toasted blueberry bagel.
I’m guessing that’s all the info most people need, but that didn’t stop me from giving a little more detail (I’ve been reprimanded by friends for giving “fake” recipes in the past. And it didn’t matter how much I professed my innocence it wasn’t until I realized that while my recipes were correct I was leaving out all the little details about how I made them that sometimes make all the difference that I stopped getting grief. So if I tend to go overboard that’s why- it’s hard to know what’s important and what’s not.)
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Blueberry bagel– PB & J on any bread is pretty good, but it’s like it was created to go with a blueberry bagel. There are plenty of good bagels out there- I usually end up with Sara Lee or Raley’s store brand. The one brand I’ve tried a couple of times and I just think are kinda gross are Thomas’ (surprising because their nook and crannlicious English muffins are my favorite). 
Peanut butter– a lot of times I’ll get an organic, but it’s hard to beat Jiff’s taste (although I must say my last jar seemed different- either my tastes are beginning to change or, more likely, they changed their recipe to cut costs and put more money in the hands of the already too rich) and ease- spreads nicely, you don’t have to worry about it separating, and it doesn’t need to be in the fridge. If you are going to go organic you might as well go for the best- read the ingredients. You’ll be shocked to find out that most (even organic) peanut butter have some other type of oil added to them. Most PB manufacturers extracted the peanut oil from the peanuts and sell that separately and then mix a cheaper oil in with the dry peanuts to make PB. Maybe it’s not a big deal, but when I realized it I felt cheated and a little grossed out.
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I think making my own PB is in my future.
A dark fruit jam or jelly– something like a blackberry jam works best. I’d stick with berry jams or jellies for the most part. I think a pineapple, apricot or peach would be too sweet, but then again that’s why I never use those flavors! What do I know? Use what you like.
I’m lucky enough to have a friend who makes heavenly jelly from the second crop on his Syrah grapes (first crop goes to wine, which he also shares with me. It’s okay to be jealous.) His Syrah Jelly is sooooo much better than the Concord grape stuff available in stores- I don’t even consider the two as the same fruit (and that’s not so far from the truth. Syrah is a Vitis vinifera grape species i.e wine grape and Concord is an American species Vitis labrusca.) But word of warning- not all wine grape jelly is fantastic. I bought a wine grape jelly in a store once and it was vile- far worst than any Concord jelly ever thought of being. I should have realized it was going to taste oxidized by it’s brownish color. I’d say that’s a good tip concerning all jams and jellies- stay away from brown ones. Duh. 😉
Look at the gorgeous bright color of Tom’s Syrah Jelly- that’s proves that he didn’t cook the stuff to death and beyond. Not only has he has perfected his timing he has also perfected the balance between sweet and tart. I’d love to know his secret (so I can try to make some Zin Jelly), but so far he’s been awfully vague about his process. If I ever pin him down I’ll pass along the info.
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Make sure to toast your bagel before spreading on the toppings. Don’t slather on too much peanut butter or jam- you’ve got to maintain the balance between the elements.
Watch out for warm peanut butter dripping out the center- this is not a sandwich you want to try eating one handed while you drive! They tend to be messy, and yet I can’t help but grin when I think of how much I enjoy their ooziness.
If you’re craving some fresh fruit go ahead and toss on some berries. Warmed unsweetened cranberries are good because their tartness helps cut through this very sweet combo.
Enjoy.
TIP: bagels freeze really well. I keep ours in the freezer, (just in the bag they came in), because this is the only way I ever eat blueberry bagels and while yummy, it’s not something we eat often. If I’m going to toast my frozen bagel I nuke it for 33 sec and then toast. If I want to just warm up a frozen bagel (a warn onion bagel with mustard and a little coarse salt tastes quite a bit like a soft pretzel) then I nuke it for 44 sec.
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