Menu Monday – Mother’s Day Breakfast with Blueberry Breakfast Cake
Friend of ‘The Four’ – Gina Ferwerda is showing us how we can celebrate Mother’s Day in a couple of delicious ways. For
more recipe ideas from Gina Ferwerda – click here
Buttermilk Blueberry Breakfast Cake
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick butter, softened
- 1¼ cups sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- Zest of one lemon
- 2½ cups fresh blueberries, divided use
- ¼ cup brown sugar
- ¼ cup sugar
- ½ cup flour
- 1 stick cold butter, cut into cubes
Preheat oven to 350ºF.
MAKE BLUEBERRY CAKE
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- Using an electric stand mixer with a paddle attachment, cream together the softened butter and sugar on high speed until creamy. Turn the mixer to medium-low and slowly add eggs, vanilla and buttermilk. Add the flour mixture and beat until thoroughly combined. Scrape down the sides of the bowl, as necessary.
- Gently fold in lemon zest and 2 cups of blueberries. Pour batter into a greased 9-by-13-inch baking dish, then top with the remaining ½ cup of blueberries.
- In a medium bowl, mix together sugars and flour. Using a pastry cutter or a large fork, cut butter into mixture until butter is well-incorporated.
- Dollop the crumble topping evenly over the blueberry batter. Bake, uncovered, for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
NOTE: Add the zest of 2 lemons for a more pronounced lemon flavor in this cake.
- 1 (16-ounce) bag frozen peaches, thawed
- 2 tablespoons sugar
- Juice of 1 lemon
- ⅓ cup simple syrup (equal parts water and sugar)
- ⅓ cup triple sec
- Sparkling wine, prosecco or champagne
Place peaches, sugar, lemon juice, simple syrup and triple sec in a blender or food processor, and blend or process until all ingredients are well-incorporated.
Add 2 ounces of peach puree to each of 4 champagne flutes, then top with sparkling wine, prosecco or champagne.
NOTE: Leftover peach puree can be frozen for up to 3 months.
Frozen peach puree equals 1¾ cups. Add ⅓ cup simple syrup and ⅓ cup triple sec to the puree, and that equals approximately 2½ cups.
If using fresh peaches for the puree: Blend 2 fresh peaches, peeled and seeded, along with 1 tablespoon of sugar and 1 tablespoon of lemon juice, and that equals approximately ¾ cup.
Mozzarella, Basil & Prosciutto Peach Skewers
- 1 fresh peach, seeded and quartered
- 4 fresh mozzarella balls
- 4 fresh basil leaves
- 4 slices prosciutto or prosciutto-wrapped mozzarella slices
- 4 cocktail skewers (at least 3 inches long)
Add 1 quartered peach to a skewer followed by a mozzarella ball. Add a fresh basil leaf and prosciutto or prosciutto-wrapped mozzarella slice. Repeat with remaining skewers. Serve with Peach Bellinis.