The Sweetest Valentine’s Day Brunch


So, who out there procrastinated and missed out on all the hot dinner reservations for tomorrow night? Anyone willing to admit it? Well, instead of feeling bad about it, make it up to your sweetie with a beautiful Valentine’s Day brunch! Just think how wonderful it will be to start off the day with the one you love, sipping bubbly (or a Bloody Mary, whatever your fancy) and enjoying some delicious breakfast together in your pajamas. If you ask me, brunch + mimosas + pajamas are the recipe for a perfect day and much better than a cliché dinner date, anyways. Actually, now that we’ve talked about it, bonus points for thinking outside-the-box this Valentine’s Day. Aww, how sweet are you?!

Below is a great coffee cake recipe from Barbara Bakes I recently made using Meyer lemons from my tree. Sweet, tart, light but rich, serve this with some eggs, bacon and fruit and you have a meal that screams “I love you.” Enjoy!

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Lemon Blueberry Coffee Cake

Yield: 12 Servings

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1 tablespoon lemon zest
2 cups blueberries, fresh or frozen

Crumb Topping
1/2 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter, melted

1 cup powdered sugar
1 – 2 tablespoons lemon juice

Preheat oven to 350º. Spray a 9-inch spring form pan with non-stick cooking spray with flour. Prepare crumb topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.

Spread batter evenly into prepared pan. Sprinkle with crumb topping.

Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you’re like us and would rather eat it hot even though the cake doesn’t cut as well.)

Crumb Topping
In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.

Whisk together powdered sugar and lemon juice to create a thin glaze.

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