Menu Monday - Mother's Day Breakfast with Blueberry Breakfast Cake - 9&10 News

May 4, 2020

One of our favorite moms, 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

Serves 12

Blueberry 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

Topping

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.

MAKE TOPPING

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.

ASSEMBLE

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.

Peach Bellinis

Serves 4

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

Serves 4

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.

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