Wakey Wakey

Last weekend, we got to celebrate John's graduation from Duke MBA! We were so thankful to be able to have both of our sets of parents make the trip to NC.  And we celebrated ALL weekend long :)  

On the morning of graduation, I hosted everyone at our apartment for a yummy brunch. 

I tried out a few new Pinterest finds, and they turned out great!

First up was the Buttermilk Blueberry Breakfast Cake.  I actually had 2 huge packages of blackberries so I did a Blackberry cake instead.  It was super easy, and it baked while I got everything else ready.

I would definitely make this again, I think it would be delicious with ANY kind of berry, or you could even do a MIXED berry cake!

Buttermilk Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* + 1 tablespoon sugar**

1 egg, room temperature1 tsp. vanilla

2 cups flour2 tsp. baking powder

1 tsp. kosher salt2 cups fresh blueberries
1/2 cup buttermilk

                                                                 

* 7/8 cup = 3/4 cup + 2 tablespoons
**This 1 tablespoon is for sprinkling on top

                                           

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

BEFORE

AFTER

Also, I tried out these adorable Omelet Biscuit Cups - they were so easy, and you basically just use a refridgerated biscuit can, press them in muffin tins, and then you fill them with your desired egg mixture!You can make it filled with veggies, meats, whatever you choose! 

I did mine with egg, cheese, and ham.

Omelet Biscuit Cups

• 1 (12 ounce) package large refrigerated buttermilk biscuits
• 4 eggs
• 1/4 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup diced fully cooked ham
• 3/4 cup shredded Cheddar cheese, divided
• 1/3 cup chopped canned mushrooms
• 1 tablespoon butter or margarine

1. Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Add ham, 1/4 cup cheese and mushrooms; mix well. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
2. Bake at 375 degrees F for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

(P.S. Does anyone notice the picture quality from this post??  I got my new NIKON D5100 for my birthday, and these were some of my first shots!!!  I LOVE IT!!)

Hope everyone is having a happy Monday!

XOXO