Spoil Your Mom with This Delish Mother's Day Brunch Line Up

It’s hard to believe that Mother’s Day is right around the corner! While everyone celebrates in different ways, we love to host a good brunch. After all, who doesn’t love brunch?! This year, we’re serving up a nice variety of sweet and savory, with Lemonade and Blood Orange Mimosas, a Parfait Bar, a Frittata Bar, and some sweet Blueberry Cake to finish things off.

Blood Orange Mimosas

 Image & Recipe Source: Sugar and Charm

Image & Recipe Source: Sugar and Charm

What You’ll Need:

  • 1 1/4 cup fresh-squeezed lemon juice

  • 3/4 to 1 cup sugar or a sugar substitute (You can add more or less depending on how you like it!)

  • 6 cups water

  • 1 1/2 cups fresh blood orange juice

How to Make it:

Pour equal parts blood orange lemonade and Champagne into each glass. Garnish with a blood orange slice.


Your Parfait Bar

 Image Source: Mols Designs

Image Source: Mols Designs

What You’ll Need:

  • Various fruits, our picks are:
    • Strawberries
    • Blueberries
    • Raspberries
    • Blackberries
    • Bananas
    • Cherries
  • Granola
  • Yogurt (flavor and kind of your choosing)

How to Make it:

Provide bowls and spoons for everyone and let them go to town layering their yogurt and fruit for a light and healthy option.


Your Frittata Bar

 Image & Recipe Source: Family Fresh Meals

Image & Recipe Source: Family Fresh Meals

What You’ll Need:

  • 10 eggs (or for a lighter version – 6 eggs and 4 egg whites)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (optional)
  • A variety of add-ins such as:
    • Diced Bacon
    • Sausage
    • Broccoli
    • Peppers
    • Spinach
    • Cheese
    • Tomatoes
    • Onions
  • Non-stick Spray

How to Make Them:

  1. Preheat oven to 350°F. Prep any add-ins you are going to use. Make sure all meat is already cooked. It’s also best to cut things into small pieces so you don’t have huge chunks sitting in your frittata.
  2. Whisk together eggs, salt and pepper to taste.
  3. Spray muffin tin with non-stick spray. Fill each muffin tin 2/3 the way full with beaten eggs. Add in a couple teaspoons of your favorite add-ins.
  4. Bake at 350°F for 20 - 22 minutes (check them at 20 and then keep an eye on them) The frittatas should look puffed up, but set in the middle. Once you remove them from the oven to cool, they will flatten out.
  5. Note: These can be stored in the fridge for 3 days to be reheated for breakfast later in the week!

Your Blueberry Cake

What You’ll Need:

 Image & Recipe Source: A Spicy Perspective

Image & Recipe Source: A Spicy Perspective

For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries

For the Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds
 Image & Recipe Source: A Spicy Perspective

Image & Recipe Source: A Spicy Perspective

How to Make it:

  1. Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour.

  2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla.

  3. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

  4. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.

  5. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.

  6. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

  7. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.

  8. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

  9. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.