BLUEBERRY CRUMB COFFEE CAKE-EASTER BREAKFAST

Our Easter morning still involves a crack of dawn (at east it feels like it) egg hunt for my daughter and her cousins followed by a fierce sugar frenzy involving half eaten marshmallow peeps, jelly beans and ending with a decapitated chocolate bunny and stomachache! I like to watch the early morning chaos with a cup of extremely strong  French roast coffee and a slice of delicious blueberry crumb cake hot from the oven. The crumb cake has become an Easter morning tradition, it's rich and delicious, bursting with fresh blueberries and lightly scented with cinnamon-and honestly, I can't resist the buttery crumble topping! I like to add a dollop of Greek yogurt for a perfect on the go breakfast. As for the half eaten marshmallow chick, I confess, it was me!

Blueberry Crumb Cake

For the Strusel topping-

1/4 cup granulated sugar

1/3 cup light brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 stick unsalted butter, melted

1 1/2 cups flour

For the cake

6 tablespoons unsalted butter, at room temperature

3/4 cups granulated sugar

2 extra large eggs, at room temp.

1 teaspoon vanilla extract

2/3 cup sour cream

1/2 teaspoon grated lemon zest1 

1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries

Preheat oven to 350 degrees. 

Butter and flour a 9-inch round baking pan. 

For the streusel-

Combine the sugars and spices in a bowl.  Stir in the melted butter and then the flour. Set aside.

For the cake-

Cream the butter and sugar in a bowl with an electric mixer for 4 minutes, until light. Reduce the speed to low, add the eggs one at a time, then add the vanilla, lemon zest and sour cream.  In a seperate bowl , sift the flour, baking powder and baking soda together. With the mixer on low, add the flour mixture to the wet mixture until just combined. Gently fold in the blueberries. Spoon the batter into the prepared pan and with your fingers, gently crumble the topping over the batter. Bake for 40-50 minutes until cake tester comes out clean. 

Recipe From Barefoot Contessa

Wishing you a wonderful Holiday!

SPRING TABLESCAPE

I fell for these hand painted Josephine paper mache Easter eggs from Roberta Freymann a few weeks ago and brought a bunch home for my Easter breakfast tablescape.  So delicate and pretty, I knew that everyone would love to find a beautiful egg sitting on their plate filled with yummy jelly beans; me included! The bright turquoise and spring green place mats and bold geometric napkins from Kim Seybert compliment the spring palette and I think I'll sweeten the table with a jelly bean vase filled with sunny daffodils and a few pretty tea lights. Sweet and striking- definitely my kind of table. 

How do you like to bring spring to your table?

EASTER BREAKFAST-BLUEBERRY COFFEE CAKE

Easter morning: I'm up at the crack of dawn, running around the backyard hiding the dozens of glorious Easter eggs the kids decorated and dyed the night before for our annual East Egg Hunt. The hunt has grown from its modest beginning of a few eggs hidden in the garden to a full blown golden EGG-stravaganza. With Dash, our dog following close behind, I systematically make my way through the yard, ensuring that there are enough easy to find eggs for the little ones nestled into the garden and for the older kids, I try to make it more challenging, tucking an egg or two above the trellis or behind the wooden shutters.  Can climbing trees be far behind?

When I'm done outside it's time for a light breakfast.  A slice of homemade coffee cake is perfect with early morning coffee and very easy to make. I came across this blueberry crumble coffee cake from the Barefoot Contessa two years ago and have made it for Easter breakfast ever since. The rich crumble topping and slightly sweet cake perfectly complements a dark cup of coffee. The aroma of cinnamon and brown sugar from the oven will drive everyone crazy! I like to serve it warm from the oven accompanied by a small bowl of vanilla yogurt. Happy Easter!

Blueberry Crumb Cake
for the streusel
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter, melted
1 1/2 cups flour

For the cake
6 tablespoons unsalted butter, at room temperature
3/4 cups granulated sugar
2 extra large eggs, at room temp.
1 teaspoon vanilla extract
2/3 cup sour cream
1/2 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

Preheat oven to 350 degrees. Butter and flour a 9-inch round baking pan. 
For the streusel-
combine the sugars and spices in a bowl.  Stir in the melted butter and then the flour. Set aside.
For the cake-
Cream the butter and sugar in a bowl with an electric mixer for 4 minutes, until light. Reduce the speed to low, add the eggs one at a time, then add the vanilla, lemon zest and sour cream.  In a seperate bowl , sift the flour, baking powder and baking soda together. With the mixer on low, add the flour mixture to the wet mixture until just combined. Gently fold in the blueberries. Spoon the batter into the prepared pan and with your fingers, gently crumble the topping over the batter. Bake for 40-50 minutes until cake tester comes out clean. 

Egg Hunt 2009