Brunch Round-Up

Buttermilk-Blueberry Breakfast Cake

Cook's notes: The recipe is adapted from Alexandra Cooks. Using cake flour and buttermilk makes a considerable difference in the texture. The breakfast cake comes out fluffy, moist, and oh-so-delicious.
Ingredients:

• ½ cup unsalted butter, room temperature
• Zest from a large lemon
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 2 cups cake flour or all-purpose flour, plus 2 tablespoons flour
• 2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups fresh blueberries, rinsed and patted dry on a paper towel
• 1/2 cup buttermilk

Topping

• 1 cup crushed almonds or walnuts
• 3/4 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 3 tablespoons brown sugar

Directions:

• Preheat oven to 350 degrees.
• Make the topping and set aside.
• Cream butter with lemon zest and sugar until light and fluffy.
• Add the egg and vanilla, and beat until combined.
• Toss the blueberries with 2 tablespoons of flour and set aside.
• Whisk together the cake flour or regular flour, baking powder, cinnamon, and salt.
• Add the flour mixture to the egg and vanilla a little at a time, alternating with the buttermilk. Mix on low speed until incorporated, then fold in the floured blueberries last.
• Grease a 9-inch square baking dish with butter or coat it with non-stick spray. Spread batter into the pan.
• Sprinkle the topping evenly over the batter.
• Bake breakfast cake for 28 minutes. Use a toothpick to check for doneness. Let cool for at least 10 minutes before cutting.

Buttermilk Blueberry Waffles

Turn an ordinary day into something truly special with Blueberry Buttermilk Waffles. These waffles taste delicious no matter which meal you have them. The recipe makes 5 large waffles and was adapted from browneyedbaker.com This recipe uses basic pantry staples. You can even make your own buttermilk by mixing 1 cup milk (any kind or almond milk) with 1 tablespoon lemon juice or white distilled vinegar. Then, let the mixture set for 2 minutes before adding it to the recipe.
Ingredients:

• 1-3/4 cups flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups buttermilk
• 1/2 cup butter, melted and cooled
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup of blueberries (small ones) rinsed and dried on a paper towel

Directions:

• Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; set aside.
• Whisk together the buttermilk, butter, eggs, and vanilla extract in a medium bowl. Add the wet ingredients to the dry ingredients and gently whisk to combine. Fold in the blueberries, being careful not to overmix.
• Let batter rest for 1/2 hour.  
• Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter ( I used almost one cup of batter for each waffle) according to the manufacturer's instructions and cook for 4 minutes. Serve immediately, or place cooked waffles in a 400-degree oven on a baking sheet to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag, and stored in the refrigerator for 2 days or in the freezer for up to 1 month. Reheat on a cookie sheet to crisp them up. 

Mixed Greens with Apples and Toasted Pecans Drizzled with a Maple Cider Vinaigrette

Cook’s notes: Maple Cider Vinaigrette is enough for 4-5 salads.
Salad Ingredients:

• Mixed greens about 6-8 cups (I used a combination of baby spinach leaves and chopped Romaine)
• 1 large Granny Smith apple and 1 Honeycrisp apple, diced
• 1 small red onion, thinly sliced
• 1-1/2 cups halved red seedless grapes
• 1 cup candied pecans or toasted pecans
• Optional: ½ cup crumbled blue or feta cheese

Salad Dressing Ingredients:

• 3 tablespoons apple cider vinegar
• ¼ cup pure maple syrup
• 1 teaspoon apple pie spice mix
• 1 teaspoon Dijon mustard
• 1 large garlic clove, minced
• Salt and pepper to taste
• ½ cup Extra Virgin Olive Oil

Salad Directions:

• Mix greens with apples, grapes, onions, and pecans.
• Dressing Directions:
• In a blender, add all ingredients and gradually add in olive oil. Mix well, cover, and refrigerate until needed.